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Duck with Port and Cranberry-Cherry Sauce

Lee Harrelson
Yield 4 servings (serving size: 1 duck breast half and about 3 tablespoons sauce)
This rich sauce pairs well with duck breast, chicken, or pork.

Ingredients

  • 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

Nutrition Information

  • calories 371
  • caloriesfromfat 24 %
  • fat 9.8 g
  • satfat 3.8 g
  • monofat 3.9 g
  • polyfat 0.9 g
  • protein 35.7 g
  • carbohydrate 30.1 g
  • fiber 1.5 g
  • cholesterol 194 mg
  • iron 6.2 mg
  • sodium 610 mg
  • calcium 27 mg

How to Make It

  1. 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.

  2. 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.