Duck Breasts with Port & Dried Cherry Sauce

Duck Breasts with Port & Dried Cherry Sauce

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From: EatingWell Magazine, January/February 1998

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

Ingredients 2 servings

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  • ½ teaspoon black peppercorns, crushed (see Tip)
  • 2 boneless duck breasts, (14 ounces total), skin and fat removed
  • Salt, to taste
  • 1 teaspoon canola oil
  • Port & Dried Cherry Sauce, (recipe follows), heated


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  1. Preheat oven to 450°F.
  2. 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 2½ 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.
  3. Carve duck on the diagonal into thin slices. Fan on warm plates and spoon sauce over and around duck. Serve immediately.
  • Tip: Crush peppercorns with the bottom of a small heavy saucepan.

Nutrition information

  • Per serving: 346 calories; 10 g fat(2 g sat); 1 g fiber; 23 g carbohydrates; 27 g protein; 40 mcg folate; 89 mg cholesterol; 15 g sugars; 2,576 IU vitamin A; 11 mg vitamin C; 34 mg calcium; 6 mg iron; 743 mg sodium; 825 mg potassium
  • Nutrition Bonus: Vitamin A (52% daily value), Iron (33% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ fruit, 1 vegetable, 3½ lean meat, 1 fat

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