Duck Breasts with Sour Cherries

Name: Duck Breasts with Sour Cherries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 113 grams 3/4 cup dried sour cherries; 2 kilograms 12 skinless Pekin duck breast halves each); 1 Tbsp honey mustard; 2 Tbsps extra-virgin olive oil; 473 milliliters red wine; 12 servings Saffron Rice Pilaf; 12 servings Salt and freshly ground pepper; 6 shallots, thinly sliced; 227 grams shiitake mushrooms, stems removed, caps thinly sliced; 237 milliliters water

Duck Breasts with Sour Cherries might be just the main course you are searching for. This recipe serves 12. One portion of this dish contains about 29g of protein, 9g of fat, and a total of 260 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have cherries, shallots, water, and a few other ingredients on hand, you can make it. To use up the cherries you could follow this main course with the Clafoutis with sour cherries as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat the oven to 25

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Oven

In a small saucepan, combine the wine and dried cherries and simmer over low heat for 3 minutes. Set aside.

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Dried Cherries

Wine

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Sauce Pan

In each of 2 large skillets, heat 1 tablespoon of olive oil. Season the duck breasts on both sides with salt and pepper.

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Salt And Pepper

Duck Breast

Olive Oil

Add 6 duck breasts to each skillet and cook over moderately high heat until well browned and medium rare, about 4 minutes per side.

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Duck Breast

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Frying Pan

Transfer the duck breasts to a baking sheet, cover with foil and keep warm in the oven.

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Duck Breast

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Baking Sheet

Aluminum Foil

Oven

Add half the mushrooms and shallots to each skillet, cover and cook over low heat, stirring once, until they are browned, about 4 minutes. Uncover and add 1/2 cup of water to each skillet. Simmer over moderately high heat, scraping up any browned bits from the skillets, until the water has reduced by half, about 4 minutes.

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Mushrooms

Shallot

Water

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Frying Pan

Add half of the cherry-and-wine mixture to each skillet and simmer until reduced by one-third, about 3 minutes. Scrape the contents of 1 skillet into the other. Stir in the honey mustard and season with salt and pepper.

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Salt And Pepper

Honey Mustard

Cherries

Wine

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Frying Pan

Remove the duck breasts from the oven and pour any accumulated juices into the sauce.

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Duck Breast

Sauce

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Oven

Cut the duck breasts crosswise into 1/4 -inch-thick slices and arrange them on a warmed platter.

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Duck Breast

Pour any carving juices into the sauce. Reheat the sauce briefly and pour it over the duck.

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Sauce

Whole Duck

Serve at once with the Saffron Rice Pilaf.

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Saffron

Rice

Wine Recommendation: Red wine, such as the 1991 Quinta do Carvalhinho Bairrada Reserva from Portugal or the 1989 Cune Imperial Gran Reserva Rioja from Spain.

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Wine

Notes: ONE SERVING: Calories 209 kcal, Total Fat 3 gm, Saturated Fat .3 gm