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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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total:
1 hr 40 mins
Servings:
2
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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

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.
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