Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Keep the duck warm by tenting it with foil after you remove it from the pan. If you can plan a day ahead, thaw the cherries in the refrigerator. You can also thaw them under warm running water while the duck cooks. Serve with rice pilaf
Ingredients[]
- 2 teaspoons vegetable oil
- 4 (5-ounce) boneless duck breast halves, skinned
- 1/2 teaspoon salt, divided
- 1/4 cup finely chopped shallots
- 1/4 cup black cherry preserves
- 2 tablespoons brandy
- 1 (16-ounce) bag frozen pitted dark sweet cherries, thawed
Directions[]
- Heat oil in a large nonstick skillet over medium-high heat.
- Sprinkle duck with 1/4 teaspoon salt.
- Add duck to pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness.
- Remove from pan; keep warm.
- Add shallots to pan, and sauté 1 minute.
- Add 1/4 teaspoon salt, preserves, brandy, and cherries, and cook 2 minutes or until slightly thick.
- Serve duck with sauce.
Yield: 4 servings (serving size: 1 duck breast half and 1/3 cup sauce)