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.

Alison Lewis
Recipe by Cooking Light

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Recipe Summary

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

Ingredient Checklist

Directions

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  • Combine first 6 ingredients, and set aside.

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  • 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.