Sautéed Duck Breast with Cherry-Pistachio Salsa

Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke

Duck breasts cook more quickly than turkey and you can easily adjust this recipe for the number of guests you'll have. Look for boneless duck breasts in the freezer section of your supermarket. You can substitute chicken if you don't like duck.

Yield: 8 servings (serving size: 1 duck breast half and about 1/3 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 29%
  • Fat: 11.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2.4g
  • Protein: 37.1g
  • Carbohydrate: 23.1g
  • Fiber: 3.3g
  • Cholesterol: 131mg
  • Iron: 8.4mg
  • Sodium: 469mg
  • Calcium: 32mg


  • 1 1/2 cups dried sweet or tart cherries (about 8 ounces)
  • 1 1/2 cups boiling water
  • 1 dried chipotle chile
  • 1/2 cup shelled dry-roasted pistachios, coarsely chopped
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon honey
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon black pepper
  • 8 (6-ounce) boneless duck breast halves, skinned
  • 1 teaspoon vegetable oil
  • Cooking spray


  1. Combine first 3 ingredients in a bowl; let stand 30 minutes. Drain well; discard chipotle chile. Combine cherries, pistachios, and next 6 ingredients (pistachios through jalapeño pepper). Stir in 1/4 teaspoon salt.
  2. Sprinkle 1 teaspoon salt and pepper over duck. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add duck; sauté 6 minutes on each side or until desired degree of doneness. Serve with salsa.
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