Duck Breasts with Port & Dried Cherry Sauce
From EatingWell: January/February 1998
Duck breasts are a breeze to cook and make an impression, especially when served with this beautiful mahogany-colored sauce.
- 1/2 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
- Preheat oven to 450°F.
- 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.
Tips & Notes
- Crush peppercorns with the bottom of a small heavy saucepan.
Per serving: 354 calories; 14 g fat (3 g sat, 6 g mono); 100 mg cholesterol; 46 g carbohydrates; 33 g protein; 3 g fiber; 947 mg sodium; 659 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 fruit, 1 vegetable, 3 1/2 lean meat, 1 fat
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- Ease of Preparation
- Type of Dish
- Main dish, poultry
- Total Time
- 1 hour or less
- Main Ingredient
- Poultry, other
- January/February 1998