Duck With Dried Cherries and Rosemary |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Cooking Light. We used pinot noir for the red wine in the sauce. Substitute beef broth for an alcohol-free version. Use sweetened dried cranberries instead of cherries, if desired Pinot noir is my DH's favorite varietal of wine. Ingredients:
1/2 cup sweet dried cherries |
1/2 cup dry red wine |
1 tablespoon chopped fresh rosemary |
2 tablespoons raspberry vinegar |
2 teaspoons grated peeled fresh ginger |
1/8 teaspoon sugar |
2 teaspoons olive oil |
4 (6 ounce) boneless duck breast halves, skinned |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
rosemary sprig (optional) |
Directions:
1. Combine first 6 ingredients, and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Sprinkle both sides of duck with salt and pepper. Add duck to pan, and cook 3 minutes on each side or until a thermometer inserted into thickest portion registers 170°.
4. Place duck on a cutting board; cover with foil.
5. Add cherry mixture to pan; cook over medium-low heat 5 minutes. Remove from heat.
6. Cut duck into thin slices; spoon cherry mixture over duck. Garnish with rosemary sprigs, if desired.
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