Duck Breasts With Pinot Noir And Cherry Sauce

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!