Spiced Duck Breast with Cherry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Walnut oil subtly flavors the sauce. Feel free to substitute olive oil, if you prefer. Also, try the recipe with chicken or pork tenderloin instead of duck. Ingredients:
2 teaspoons walnut oil |
1/3 cup sliced shallots (about 3 small shallots) |
1/4 teaspoon salt |
1/4 teaspoon fennel seeds |
1/4 teaspoon cumin seeds |
1/4 teaspoon black pepper |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground red pepper |
1/8 teaspoon ground cloves |
6 cups pitted sweet cherries (about 2 pounds) |
1/2 cup dry red wine |
1 tablespoon rice vinegar |
1 tablespoon curry powder |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
dash of ground red pepper |
1 1/2 pounds duck breast, skinned |
cooking spray |
Directions:
1. To prepare sauce, heat oil in a large saucepan over medium heat. Add shallots; cook 10 minutes or until golden brown, stirring occasionally. Add salt and next 6 ingredients (salt through cloves); cook 30 seconds. Add cherries and wine; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove pan from heat, and stir in the vinegar.
2. Preheat oven to 450°.
3. To prepare duck, combine curry powder and next 4 ingredients (curry powder through dash of red pepper), stirring well. Rub duck with spice mixture. Place duck on a shallow roasting pan coated with cooking spray.
4. Bake at 450° 15 minutes or until a thermometer registers 135° (medium-rare), or until desired degree of doneness. Cut duck diagonally across the grain into slices. Serve with sauce.
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