Noodles With Duck Breast, Edamame, and Dried Cherries
Prep: 5 minutes; Cook: 14 minutes.
Yield: Makes 6 servings (serving size: 1 1/3 cups)
More From Health
Amount per serving
- Calories: 339
- Fat: 10g
- Saturated fat: 3g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1g
- Protein: 23g
- Carbohydrate: 34g
- Fiber: 3g
- Cholesterol: 118mg
- Iron: 5mg
- Sodium: 314mg
- Calcium: 32mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes