Duck Breast with Cherry-Pepper Sauce

Duck Breast with Cherry-Pepper Sauce
Photo by Randy Mayor


  • 1 tablespoon olive oil
  • 1 teaspoon freshly ground black pepper, divided
  • ½ cup less-sodium beef broth
  • 2 tablespoons honey
  • 1 tablespoon minced shallots
  • 2 (12-ounce) packages boneless whole duck breast, thawed, skinned, and cut in half
  • ½ teaspoon balsamic vinegar
  • + 6 more ingredients
    • ½ cup ruby port or other sweet red wine
    • 1 teaspoon chopped fresh thyme
    • 1 (14.5-ounce) can pitted tart red cherries in water, undrained
    • ½ cup dried tart cherries
    • 2 teaspoons butter
    • ½ teaspoon salt

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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