Duck Breast with Sweet Cherry Sauce Recipe

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Duck Breast with Sweet Cherry Sauce
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Ingredients
19
Count
Nutrition
150
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.
  2. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute.
  4. Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing duck.
  5. Put oven rack in middle position and preheat oven to 450°F.
  6. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
  7. Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.
  8. Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.
  9. Roast duck in oven until thermometer registers 135°F (see cooks' note, below), about 8 minutes for medium-rare.
  10. Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.
  11. Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 1 1/2 cups cherries. (Cherries will lose flavor if cooked; heat from skillet will warm sauce.)
  12. Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.
  13. Cooks' note: The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 135°F. To our taste, that yields the perfect degree of doneness.
  14. *Available .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 150.03 Kcal (628 kJ)
Calories from fat 61.61 Kcal
% Daily Value*
Total Fat 6.85g 11%
Cholesterol 5.25mg 2%
Sodium 447.88mg 19%
Potassium 119.98mg 3%
Total Carbs 16.31g 5%
Sugars 7.97g 32%
Dietary Fiber 1.61g 6%
Protein 2.89g 6%
Vitamin C 44.5mg 74%
Vitamin A 0.4mg 12%
Iron 6.8mg 38%
Calcium 67.2mg 7%
Amount Per 100 g
Calories 80.85 Kcal (339 kJ)
Calories from fat 33.2 Kcal
% Daily Value*
Total Fat 3.69g 11%
Cholesterol 2.83mg 2%
Sodium 241.36mg 19%
Potassium 64.65mg 3%
Total Carbs 8.79g 5%
Sugars 4.29g 32%
Dietary Fiber 0.87g 6%
Protein 1.56g 6%
Vitamin C 24mg 74%
Vitamin A 0.2mg 12%
Iron 3.6mg 38%
Calcium 36.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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