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Noodles With Duck Breast, Edamame, and Dried Cherries

Yunhee Kim
Prep time 5 mins
Cook time 14 mins
Yield Makes 6 servings (serving size: 1 1/3 cups)
Duck breast served over noodles with edamame and dried cherries sounds fancy but is actually super fast and easy. It's so impressive that your guests will never know.

Ingredients

  • 8 ounces uncooked paparadelle or wide egg noodles
  • 1 cup frozen shelled edamame
  • 2 (6-ounce) packages boneless duck breast halves, thawed and skinned
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1/2 cup dried sweet cherries
  • 1/2 cup dry white wine
  • 1/2 cup less-sodium chicken broth
  • 1/2 teaspoon chopped fresh rosemary
  • 2 tablespoons unsalted butter

Nutrition Information

  • calories 339
  • fat 10 g
  • satfat 3 g
  • monofat 4 g
  • polyfat 1 g
  • protein 23 g
  • carbohydrate 34 g
  • fiber 3 g
  • cholesterol 118 mg
  • iron 5 mg
  • sodium 314 mg
  • calcium 32 mg

How to Make It

  1. Cook noodles according to package directions. When 3 minutes of cooking time remain, add edamame and finish cooking. Drain.

  2. Cut duck into 1/2-inch cubes; toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat olive oil in a large nonstick skillet over medium-high heat, and add duck in a single layer. Cook until browned on both sides; about 3 minutes per side. Add cherries to skillet; cook 1 minute, then transfer duck and cherries to a bowl.

  3. Add wine, broth, rosemary, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to skillet; boil, stirring to scrape browned bits from pan until liquid is reduced by half and no longer tastes of "raw" wine, about 4 minutes. Swirl in butter; toss with duck and noodles.