Hudson Valley Duck


  • ½ c red wine
  • ½ c lower-sodium chicken broth
  • ½ c dried cherries
  • 1 T red wine vinegar
  • 1 T sugar
  • 2 T cream (or more, to taste)
  • 3 (7-oz) boneless duck breasts
  • + 2 more ingredients
    • ½ t salt
    • ¼ t black pepper

Preheat oven to 400F; coat a baking sheet with cooking spray. Combine red wine, chicken broth, cherries, vinegar and sugar in a saucepan and bring to a boil. Boil 6 to 8 minutes or until slightly reduced. Reduce heat, add cream, and simmer 2 to 3 minutes longer. Keep warm over low heat. Wit...

View full recipe at Relish


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