Duck Breast with Double-Cherry Sauce

Duck Breast with Double-Cherry Sauce
Photo by Photography: Randy Mayor


  • 4 (5-ounce) boneless duck breast halves, skinned
  • 1 (16-ounce) bag frozen pitted dark sweet cherries, thawed
  • ¼ cup finely chopped shallots
  • ¼ cup black cherry preserves
  • ½ teaspoon salt, divided
  • 2 teaspoons vegetable oil
  • 2 tablespoons brandy

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle duck with 1/4 teaspoon salt. Add duck to pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness. Remove from pan; keep warm. Add shallots to pan, and sauté 1 minute. Add 1/4 teaspoon salt, preser...

View full recipe at My Recipes


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