Duck with Port and Cranberry-Cherry Sauce
Photography: Lee Harrelson; 
This rich sauce pairs well with duck breast, chicken, or pork.
| Servings:4 servings (serving size: 1 duck breast half and about 3 tablespoons sauce) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 1/2 tablespoons butter, divided
- 3 tablespoons chopped shallots
- 1/2 cup port
- 1/4 cup red currant jelly
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1/4 cup sweetened dried cranberries
- 3 tablespoons dried tart cherries
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 teaspoons olive oil
- 4 (6-ounce) boneless duck breast halves, skinned
Amount Per
Serving
- iron:6.2 mg
- carbohydrate:30.1 g
- fiber:1.5 g
- protein:35.7 g
- poly fat:0.9 g
- mono fat:3.9 g
- calories from fat:24 %
- calcium:27 mg
- calories:371
- sodium:610 mg
- saturated fat:3.8 g
- cholesterol:194 mg
- fat:9.8 g
directions
Melt 1 1/2 teaspoons butter over medium-high heat in a medium saucepan. Add shallots; sauté 1 minute. Add port, jelly, vinegar, and sugar; cook 2 minutes or until sugar dissolves. Stir in cranberries and cherries; cook 2 minutes or until slightly thick. Remove from heat. Stir in remaining 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
While sauce cooks, heat oil in a medium nonstick skillet over medium-high heat. Sprinkle duck with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Add duck to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
