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

Source: EatingWell Magazine, January/February 1998


Recipe Summary

1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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.

Associated Recipes

Nutrition Facts

346 calories; protein 27.1g; carbohydrates 23.5g; dietary fiber 1.4g; sugars 14.7g; fat 9.9g; saturated fat 1.9g; cholesterol 89.3mg; vitamin a iu 2575.9IU; vitamin c 10.9mg; folate 40.1mcg; calcium 33.7mg; iron 5.9mg; magnesium 39.3mg; potassium 825.2mg; sodium 742.9mg; thiamin 0.6mg.

1/2 fruit, 1 vegetable, 3 1/2 lean meat, 1 fat