Duck breast served over noodles with edamame and dried cherries sounds fancy but is actually super fast and easy. It's so impressive that your guests will never know.
8 ounces uncooked paparadelle or wide egg noodles
1 cup frozen shelled edamame
2 (6-ounce) packages boneless duck breast halves, thawed and skinned
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 tablespoon olive oil
1/2 cup dried sweet cherries
1/2 cup dry white wine
1/2 cup less-sodium chicken broth
1/2 teaspoon chopped fresh rosemary
2 tablespoons unsalted butter
How to Make It
Cook noodles according to package directions. When 3 minutes of cooking time remain, add edamame and finish cooking. Drain.
Cut duck into 1/2-inch cubes; toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat olive oil in a large nonstick skillet over medium-high heat, and add duck in a single layer. Cook until browned on both sides; about 3 minutes per side. Add cherries to skillet; cook 1 minute, then transfer duck and cherries to a bowl.
Add wine, broth, rosemary, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to skillet; boil, stirring to scrape browned bits from pan until liquid is reduced by half and no longer tastes of "raw" wine, about 4 minutes. Swirl in butter; toss with duck and noodles.