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Seared Duck Breast with Dried Cherries and Port

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Seared Duck Breast with Dried Cherries and Port

Source: www.goodhousekeeping.comReport recipe

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Ingredients Jump to Instructions ↓

Ingredients U.S. Metric Conversion chart 4 (6-ounce) boneless fresh or frozen (thawed) duck-breast halves with skin 1/4 teaspoon(s) salt 1/8 teaspoon(s) coarsely ground black pepper 1 large shallot , thinly sliced 1 clove(s) garlic , crushed with press 1 cup(s) port wine 2 tablespoon(s) balsamic vinegar 1/3 cup(s) dried cherries

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Tara Donne

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