Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

We used pinot noir for the red wine in the sauce. Substitute beef broth for an alcohol-free version. Use sweetened dried cranberries instead of cherries, if desired. Total time: 25 minutes.

Recipe by Cooking Light September 2005


Recipe Summary test

4 servings (serving size: 1 duck breast half and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Combine first 6 ingredients, and set aside.

  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of duck with salt and pepper. Add duck to pan, and cook 3 minutes on each side or until a thermometer inserted into thickest portion registers 170°. Place duck on a cutting board; cover with foil.

  • Add cherry mixture to pan; cook over medium-low heat 5 minutes. Remove from heat. Cut duck into thin slices; spoon cherry mixture over duck. Garnish with rosemary sprigs, if desired.

Nutrition Facts

279 calories; calories from fat 27%; fat 8.3g; saturated fat 2.2g; mono fat 3.4g; poly fat 1.1g; protein 28.7g; carbohydrates 16.8g; fiber 2.2g; cholesterol 109mg; iron 7mg; sodium 230mg; calcium 29mg.