Duck Breast with Cherry-Pepper Sauce

Duck Breast with Cherry-Pepper Sauce
Photo by Randy Mayor

Ingredients

  • 1 (14.5-ounce) can pitted tart red cherries in water, undrained
  • 1 (14.5-ounce) can pitted tart red cherries in water, undrained
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh thyme
  • ½ cup dried tart cherries
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • + 19 more ingredients
    • 2 tablespoons honey
    • ½ teaspoon balsamic vinegar
    • 1 teaspoon freshly ground black pepper, divided
    • 2 teaspoons butter
    • 2 teaspoons butter
    • ½ cup ruby port or other sweet red wine
    • ½ cup ruby port or other sweet red wine
    • ½ teaspoon balsamic vinegar
    • ½ teaspoon salt
    • 2 (12-ounce) packages boneless whole duck breast, thawed, skinned, and cut in half
    • 1 tablespoon minced shallots
    • ½ cup less-sodium beef broth
    • 1 teaspoon freshly ground black pepper, divided
    • 2 (12-ounce) packages boneless whole duck breast, thawed, skinned, and cut in half
    • 1 tablespoon minced shallots
    • 2 tablespoons honey
    • ½ cup less-sodium beef broth
    • 1 tablespoon olive oil
    • ½ cup dried tart cherries

Drain canned cherries through a sieve over a bowl. Place 1/2 cup canned cherries and 1/4 cup cherry liquid in a blender; reserve the remaining canned cherries and cherry liquid for another use. Process cherry mixture until smooth. Heat oil in a large nonstick skillet over medium-high heat. Sprink...

View full recipe at My Recipes

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