Duck Breasts With Pinot Noir And Cherry Sauce Recipe

Name: Duck Breasts With Pinot Noir And Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sugar; 2 tablespoons water; 1/2 cup dried tart cherries; 3 tablespoons red wine vinegar; 1 tablespoon olive oil, divided; 1/4 teaspoon salt, divided; 1/8 teaspoon freshly ground black pepper; 4 (6-ounce) boneless duck breast halves, skinned; 1/4 cup chopped shallots; 1 garlic clove, minced; 1 1/2 cups pinot noir or other spicy dry red wine; 1/2 cup fat-free, less-sodium chicken broth; 1/4 cup whipping cream

Servings: persons

3 tablespoons sugar
2 tablespoons water
1/2 cup dried tart cherries
3 tablespoons red wine vinegar
1 tablespoon olive oil, divided
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
4 (6-ounce) boneless duck breast halves, skinned
1/4 cup chopped shallots
1 garlic clove, minced
1 1/2 cups pinot noir or other spicy dry red wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup whipping cream

1
Combine sugar and 2 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 5 minutes or until golden (do not stir). Remove from heat; carefully stir in cherries and vinegar (caramelized sugar will harden and stick to spoon). Place pan over low heat until caramelized sugar melts.
2
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/8 teaspoon salt and pepper over duck. Add duck to pan; cook 5 minutes. Turn duck over; cook 4 minutes or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut duck across the grain into thin slices.
3
Return skillet to medium heat. Add remaining 1 teaspoon oil, shallots, and garlic to pan; cook 1 minute or until tender, stirring frequently. Add wine to pan; increase heat to medium-high. Bring mixture to a boil; cook until reduced to 3/4 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Pour wine mixture through a fine sieve into cherry mixture; discard solids. Bring cherry mixture to a simmer over medium heat. Stir in cream; simmer 3 minutes. Remove from heat; stir in remaining 1/8 teaspoon salt. Serve sauce over duck.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons sugar, 2 tablespoons water, 1/2 cup dried tart cherries, 3 tablespoons red wine vinegar, and more.

Yes, Duck Breasts With Pinot Noir And Cherry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Breasts With Pinot Noir And Cherry Sauce

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