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  • 4servings
  • 279calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) dried sweet cherries

  2. 1/2 cup(s) dry red wine

  3. 1 tablespoon(s) chopped fresh rosemary

  4. 2 tablespoon(s) raspberry vinegar

  5. 2 teaspoon(s) grated peeled fresh ginger

  6. 1/8 teaspoon(s) sugar

  7. 2 teaspoon(s) olive oil

  8. 4 (6 ounces each) boneless duck breast halves , skinned

  9. 1/4 teaspoon(s) salt

  10. 1/4 teaspoon(s) freshly ground black pepper

  11. Rosemary sprigs

Instructions Jump to Ingredients ↑

  1. Combine first 6 ingredients, and set aside.

  2. Heat oil in a large nonstick skillet over medium-high heat. 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 degrees F. Place duck on a cutting board; cover with foil.

  3. Add cherry mixture to pan; cook over medium-low heat 5 minutes. Remove from heat. Cut duck into thin slices; spoon cherry mixture over duck. Garnish with rosemary sprigs, if desired.

  4. Looking for more dinner options? Check out our pork chop recipes , chicken recipes , and potato recipes .

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