Duck with Port and Cranberry-Cherry Sauce

Lee Harrelson

This rich sauce pairs well with duck breast, chicken, or pork.

Yield: 4 servings (serving size: 1 duck breast half and about 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 24%
  • Fat: 9.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 35.7g
  • Carbohydrate: 30.1g
  • Fiber: 1.5g
  • Cholesterol: 194mg
  • Iron: 6.2mg
  • Sodium: 610mg
  • Calcium: 27mg


  • 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


  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.
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