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Spiced Duck Breast with Cherry Sauce

Yield 4 servings (serving size: 3 ounces duck and 1/2 cup sauce)
Walnut oil subtly flavors the sauce. Feel free to substitute olive oil, if you prefer. Also, try the recipe with chicken or pork tenderloin instead of duck.

Ingredients

  • Sauce:
  • 2 teaspoons walnut oil
  • 1/3 cup sliced shallots (about 3 small shallots)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground cloves
  • 6 cups pitted sweet cherries (about 2 pounds)
  • 1/2 cup dry red wine
  • 1 tablespoon rice vinegar
  • Duck:
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • Dash of ground red pepper
  • 1 1/2 pounds duck breast, skinned
  • Cooking spray

Nutrition Information

  • calories 353
  • caloriesfromfat 26 %
  • fat 10.3 g
  • satfat 2.7 g
  • monofat 2.8 g
  • polyfat 2.4 g
  • protein 35.3 g
  • carbohydrate 27.9 g
  • fiber 4 g
  • cholesterol 128 mg
  • iron 8.8 mg
  • sodium 391 mg
  • calcium 42 mg

How to Make It

  1. To prepare sauce, heat oil in a large saucepan over medium heat. Add shallots; cook 10 minutes or until golden brown, stirring occasionally. Add salt and next 6 ingredients (salt through cloves); cook 30 seconds. Add cherries and wine; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove pan from heat, and stir in the vinegar.

  2. Preheat oven to 450°.

  3. To prepare duck, combine curry powder and next 4 ingredients (curry powder through dash of red pepper), stirring well. Rub duck with spice mixture. Place duck on a shallow roasting pan coated with cooking spray.

  4. Bake at 450° 15 minutes or until a thermometer registers 135° (medium-rare), or until desired degree of doneness. Cut duck diagonally across the grain into slices. Serve with sauce.