This rich sauce pairs well with duck breast, chicken, or pork.
1 1/2 tablespoons butter, divided
3 tablespoons chopped shallots
1/2 cup port
1/4 cup red currant jelly
1 tablespoon red wine vinegar
1 teaspoon sugar
1/4 cup sweetened dried cranberries
3 tablespoons dried tart cherries
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons olive oil
4 (6-ounce) boneless duck breast halves, skinned
How to Make It
Melt 1 1/2 teaspoons butter over medium-high heat in a medium saucepan. Add shallots; sauté 1 minute. Add port, jelly, vinegar, and sugar; cook 2 minutes or until sugar dissolves. Stir in cranberries and cherries; cook 2 minutes or until slightly thick. Remove from heat. Stir in remaining 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
While sauce cooks, heat oil in a medium nonstick skillet over medium-high heat. Sprinkle duck with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Add duck to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
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