Sautéed Duck Breast with Cherry-Pistachio Salsa

Duck breasts cook more quickly than turkey and you can easily adjust this recipe for the number of guests you'll have. Look for boneless duck breasts in the freezer section of your supermarket. You can substitute chicken if you don't like duck.

Recipe by Cooking Light November 2002

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke

Recipe Summary test

Yield:
8 servings (serving size: 1 duck breast half and about 1/3 cup salsa)
Nutrition Info
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Ingredients

Directions

  • Combine first 3 ingredients in a bowl; let stand 30 minutes. Drain well; discard chipotle chile. Combine cherries, pistachios, and next 6 ingredients (pistachios through jalapeño pepper). Stir in 1/4 teaspoon salt.

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  • Sprinkle 1 teaspoon salt and pepper over duck. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add duck; sauté 6 minutes on each side or until desired degree of doneness. Serve with salsa.

Nutrition Facts

Per Serving:
354 calories; calories from fat 29%; fat 11.4g; saturated fat 2.7g; mono fat 4g; poly fat 2.4g; protein 37.1g; carbohydrates 23.1g; fiber 3.3g; cholesterol 131mg; iron 8.4mg; sodium 469mg; calcium 32mg.
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