Duck Breasts with Pinot Noir and Cherry Sauce

Name: Duck Breasts with Pinot Noir and Cherry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters dried tart cherries; 680 grams boneless duck breast halves, skinned; 118 milliliters fat-free, less-sodium chicken broth; 1 garlic clove, minced; 1 Tbsp olive oil, divided; 355 milliliters pinot noir or other spicy dry red wine; 3 Tbsps red wine vinegar; 0 teaspoons salt, divided; 59 milliliters chopped shallots; 3 Tbsps sugar; 2 Tbsps water; 59 milliliters whipping cream

Duck Breasts with Pinot Noir and Cherry Sauce might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains approximately 34g of protein, 16g of fat, and a total of 415 calories. If you have shallots, tart cherries, water, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

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).

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Sugar

Water

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Sauce Pan

Remove from heat; carefully stir in cherries and vinegar (caramelized sugar will harden and stick to spoon).

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Cherries

Vinegar

Sugar

Place pan over low heat until caramelized sugar melts.

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Sugar

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Frying Pan

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Sprinkle 1/8 teaspoon salt and pepper over duck.

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Salt And Pepper

Whole Duck

Add duck to pan; cook 5 minutes. Turn duck over; cook 4 minutes or until desired degree of doneness.

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Whole Duck

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Frying Pan

Remove from pan; let stand 5 minutes.

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Frying Pan

Cut duck across the grain into thin slices.

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Grains

Whole Duck

Return skillet to medium heat.

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Frying Pan

Add remaining 1 teaspoon oil, shallots, and garlic to pan; cook 1 minute or until tender, stirring frequently.

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Shallot

Garlic

Cooking Oil

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Frying Pan

Add wine to pan; increase heat to medium-high. Bring mixture to a boil; cook until reduced to 3/4 cup (about 6 minutes).

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Wine

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Frying Pan

Add broth; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes).

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Broth

Pour wine mixture through a fine sieve into cherry mixture; discard solids. Bring cherry mixture to a simmer over medium heat. Stir in cream; simmer 3 minutes.

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Cherries

Cream