Duck Breasts with Pinot Noir and Cherry Sauce

Duck Breasts with Pinot Noir and Cherry Sauce
Photo by Becky Luigart-Stayner


  • 1 tablespoon olive oil, divided
  • ¼ teaspoon salt, divided
  • 1 ½ cups pinot noir or other spicy dry red wine
  • ½ cup fat-free, less-sodium chicken broth
  • ¼ cup chopped shallots
  • 4 (6-ounce) boneless duck breast halves, skinned
  • ½ cup dried tart cherries
  • + 6 more ingredients
    • 1 garlic clove, minced
    • 1/8 teaspoon freshly ground black pepper
    • ¼ cup whipping cream
    • 3 tablespoons red wine vinegar
    • 2 tablespoons water
    • 3 tablespoons sugar

1. Combine sugar and 2 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 5 minutes or until golden (do not stir). Remove from heat; carefully stir in cherries and vi...

View full recipe at My Recipes


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