Duck Breasts with Port & Dried Cherry Sauce
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
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