Duck with Port and Cranberry-Cherry Sauce

Duck with Port and Cranberry-Cherry Sauce
Photo by Lee Harrelson

Ingredients

  • ¾ teaspoon salt, divided
  • ¼ cup sweetened dried cranberries
  • 1 ½ tablespoons butter, divided
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons olive oil
  • 3 tablespoons chopped shallots
  • + 11 more ingredients
    • ¾ teaspoon salt, divided
    • 3 tablespoons dried tart cherries
    • ¼ cup sweetened dried cranberries
    • ¼ teaspoon black pepper, divided
    • 1 ½ tablespoons butter, divided
    • 1 tablespoon red wine vinegar
    • 1 teaspoon sugar
    • 4 (6-ounce) boneless duck breast halves, skinned
    • ½ cup port
    • ¼ cup red currant jelly
    • ½ cup port

Melt 1 1/2 teaspoons butter over medium-high heat in a medium saucepan. Add shallots; sauté 1 minute. Add port, jelly, vinegar, and sugar; cook 2 minutes or until sugar dissolves. Stir in cranberries and cherries; cook 2 minutes or until slightly thick. Remove from heat. Stir in remaining 1 table...

View full recipe at My Recipes

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