Duck with Port and Cranberry-Cherry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This rich sauce pairs well with duck breast, chicken, or pork. 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 |
Directions:
1. 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.
2. 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.
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