Duck breasts are a breeze to cook and make an impression, especially when served with this beautiful mahogany-colored sauce.

Patsy Jamieson
Source: EatingWell Magazine, January/February 1998
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Ingredients

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Directions

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  • Preheat oven to 450 degrees F.

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  • Rub crushed peppercorns evenly over both sides of duck breasts. Season with salt. Brush oil evenly over a medium cast-iron or other ovenproof skillet. Heat the pan over medium-high. Add the duck and cook until browned on the bottom, 2 to 2 1/2 minutes. Turn duck over and transfer skillet to oven. Roast until duck reaches desired doneness: 6 minutes for medium, 10 minutes to cook through. Transfer duck to a cutting board and let rest for 5 minutes. Add any juices accumulated on the cutting board to the Port & Dried Cherry Sauce.

  • Carve duck on the diagonal into thin slices. Fan on warm plates and spoon sauce over and around duck. Serve immediately.

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Nutrition Facts

345.8 calories; protein 27.1g 54% DV; carbohydrates 23.5g 8% DV; exchange other carbs 1.5; dietary fiber 1.4g 6% DV; sugars 14.7g; fat 9.9g 15% DV; saturated fat 1.9g 10% DV; cholesterol 89.3mg 30% DV; vitamin a iu 2575.9IU 52% DV; vitamin c 10.9mg 18% DV; folate 40.1mcg 10% DV; calcium 33.7mg 3% DV; iron 5.9mg 33% DV; magnesium 39.3mg 14% DV; potassium 825.2mg 23% DV; sodium 742.9mg 30% DV; thiamin 0.6mg 57% DV.