Sautéed Duck Breast with Cherry-Pistachio Salsa

Sautéed Duck Breast with Cherry-Pistachio Salsa
Photo by Randy Mayor

Ingredients

  • 1 teaspoon chili powder
  • 1 teaspoon honey
  • 1 ¼ teaspoons salt, divided
  • 8 (6-ounce) boneless duck breast halves, skinned
  • 1/3 cup finely chopped red onion
  • Cooking spray
  • 1 teaspoon chili powder
  • + 10 more ingredients
    • 1 ½ cups dried sweet or tart cherries (about 8 ounces)
    • ½ cup shelled dry-roasted pistachios, coarsely chopped
    • 1 ½ cups boiling water
    • 2 tablespoons fresh lime juice
    • 1 dried chipotle chile
    • 1 jalapeño pepper, seeded and finely chopped
    • ¼ cup chopped fresh cilantro
    • 1 teaspoon black pepper
    • 1/3 cup finely chopped red onion
    • 1 teaspoon vegetable oil

Combine first 3 ingredients in a bowl; let stand 30 minutes. Drain well; discard chipotle chile. Combine cherries, pistachios, and next 6 ingredients (pistachios through jalapeño pepper). Stir in 1/4 teaspoon salt. Sprinkle 1 teaspoon salt and pepper over duck. Heat oil in a large nonstick skille...

View full recipe at My Recipes

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