Walnut oil subtly flavors the sauce. Feel free to substitute olive oil, if you prefer. Also, try the recipe with chicken or pork tenderloin instead of duck.

Richard Ruben
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces duck and 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, heat oil in a large saucepan over medium heat. Add shallots; cook 10 minutes or until golden brown, stirring occasionally. Add salt and next 6 ingredients (salt through cloves); cook 30 seconds. Add cherries and wine; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove pan from heat, and stir in the vinegar.

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  • Preheat oven to 450°.

  • To prepare duck, combine curry powder and next 4 ingredients (curry powder through dash of red pepper), stirring well. Rub duck with spice mixture. Place duck on a shallow roasting pan coated with cooking spray.

  • Bake at 450° 15 minutes or until a thermometer registers 135° (medium-rare), or until desired degree of doneness. Cut duck diagonally across the grain into slices. Serve with sauce.

Nutrition Facts

353 calories; calories from fat 26%; fat 10.3g; saturated fat 2.7g; mono fat 2.8g; poly fat 2.4g; protein 35.3g; carbohydrates 27.9g; fiber 4g; cholesterol 128mg; iron 8.8mg; sodium 391mg; calcium 42mg.
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