Noodles With Duck Breast, Edamame, and Dried Cherries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Duck breast served over noodles with edamame and dried cherries sounds fancy but is actually super fast and easy. It's so impressive that your guests will never know. Ingredients:
8 ounces uncooked paparadelle or wide egg noodles |
1 cup frozen shelled edamame |
2 (6-ounce) packages boneless duck breast halves, thawed and skinned |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1 tablespoon olive oil |
1/2 cup dried sweet cherries |
1/2 cup dry white wine |
1/2 cup less-sodium chicken broth |
1/2 teaspoon chopped fresh rosemary |
2 tablespoons unsalted butter |
Directions:
1. Cook noodles according to package directions. When 3 minutes of cooking time remain, add edamame and finish cooking. Drain.
2. Cut duck into 1/2-inch cubes; toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat olive oil in a large nonstick skillet over medium-high heat, and add duck in a single layer. Cook until browned on both sides; about 3 minutes per side. Add cherries to skillet; cook 1 minute, then transfer duck and cherries to a bowl.
3. Add wine, broth, rosemary, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to skillet; boil, stirring to scrape browned bits from pan until liquid is reduced by half and no longer tastes of raw wine, about 4 minutes. Swirl in butter; toss with duck and noodles.
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