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

This rich sauce pairs well with duck breast, chicken, or pork.

David Bonom
Recipe by Cooking Light September 2006

Gallery

Lee Harrelson

Recipe Summary

Yield:
4 servings (serving size: 1 duck breast half and about 3 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1 1/2 teaspoons butter over medium-high heat in a medium saucepan. Add shallots; sauté 1 minute. Add port, jelly, vinegar, and sugar; cook 2 minutes or until sugar dissolves. Stir in cranberries and cherries; cook 2 minutes or until slightly thick. Remove from heat. Stir in remaining 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

    Advertisement
  • While sauce cooks, heat oil in a medium nonstick skillet over medium-high heat. Sprinkle duck with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Add duck to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

Nutrition Facts

371 calories; calories from fat 24%; fat 9.8g; saturated fat 3.8g; mono fat 3.9g; poly fat 0.9g; protein 35.7g; carbohydrates 30.1g; fiber 1.5g; cholesterol 194mg; iron 6.2mg; sodium 610mg; calcium 27mg.
Advertisement
Advertisement