Sautéed Duck Breast with Cherry-Pistachio Salsa

Name: Sautéed Duck Breast with Cherry-Pistachio Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon black pepper; 227 grams 1/2 cups dried sweet or tart cherries (about; 1 teaspoon chili powder; 1 dried chipotle chile; 118 milliliters shelled dry-roasted pistachios, coarsely chopped; 170 grams boneless duck breast halves, skinned; 59 milliliters chopped fresh cilantro; 1 teaspoon honey; 1 jalapeño pepper, seeded and finely chopped; 2 Tbsps fresh lime juice; 79 milliliters finely chopped red onion; 1 teaspoons salt, divided; 1 teaspoon vegetable oil; 355 milliliters boiling water

Sautéed Duck Breast with Cherry-Pistachio Salsa might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 112 calories, 7g of protein, and 6g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. It is an affordable recipe for fans of Mexican food. A mixture of dry-roasted pistachios, chipotle chile, lime juice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Combine first 3 ingredients in a bowl; let stand 30 minutes.

Equipment you will use

Bowl

Drain well; discard chipotle chile.

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Chipotle Chiles

Combine cherries, pistachios, and next 6 ingredients (pistachios through jalapeo pepper). Stir in 1/4 teaspoon salt.

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Pistachio Nuts

Cherries

Pepper

Salt

Sprinkle 1 teaspoon salt and pepper over duck.

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Salt And Pepper

Whole Duck

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

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Frying Pan

Add duck; saut 6 minutes on each side or until desired degree of doneness.

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Whole Duck

Serve with salsa.

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Salsa

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoon

black pepper 227grams

1/2 cups dried sweet or tart cherries (about 1teaspoon

chili powder 1

dried chipotle chile 118milliliters

shelled dry-roasted pistachios, coarsely chopped 170grams

boneless duck breast halves, skinned 59milliliters

chopped fresh cilantro 1teaspoon

honey 1

jalapeño pepper, seeded and finely chopped 2Tbsps

fresh lime juice 79milliliters

finely chopped red onion 1teaspoons

salt, divided 1teaspoon

vegetable oil 355milliliters

boiling water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.