Duck with Port and Cranberry-Cherry Sauce

Duck with Port and Cranberry-Cherry Sauce Recipe
Lee Harrelson
This rich sauce pairs well with duck breast, chicken, or pork.


4 servings (serving size: 1 duck breast half and about 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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


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


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.

David Bonom,

Cooking Light

September 2006
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