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    You are in: Home / Recipes / Duck Breasts With Balsamic Cherry Glaze Recipe
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    Duck Breasts With Balsamic Cherry Glaze

    Duck Breasts With Balsamic Cherry Glaze. Photo by Rita~

    1/2 Photos of Duck Breasts With Balsamic Cherry Glaze

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Mercy's Note:

    Mashed or scalloped potatoes would be a perfect accompaniment to this rich dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
    2. 2
      Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
    3. 3
      With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
    4. 4
      Season the duck breasts with the salt and pepper.
    5. 5
      Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
    6. 6
      Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
    7. 7
      Momentarily remove the duck from the pan and set the duck aside.
    8. 8
      Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
    9. 9
      Transfer the sage to paper towels to drain.
    10. 10
      Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
    11. 11
      Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
    12. 12
      Remove the duck from the pan and slice the breasts crosswise or diagonally.
    13. 13
      For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.

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    Ratings & Reviews:

    • on July 15, 2004

      45

      The duck breast I seasoned with Roasting Salt Blend for veggies ans Meat #93833. The Glaze was just to much. I let the breast rest after cooking then sliced. I suggest no more then 1/2 cup balsamic to reduce to 1/4 cup. I found myself discarding the leftover glaze. Don`t get me wrong it was good but it should be just a glaze on the duck.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2004

      55

      very flavorful and easy to prepare. I would suggest that a garlic mashed potatoes is a good balance to the meal.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Duck Breasts With Balsamic Cherry Glaze

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 436.6
     
    Calories from Fat 166
    38%
    Total Fat 18.4 g
    28%
    Saturated Fat 4.9 g
    24%
    Cholesterol 231.2 mg
    77%
    Sodium 158.2 mg
    6%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 0.2 g
    0%
    Sugars 18.9 g
    75%
    Protein 42.1 g
    84%

    The following items or measurements are not included:

    fresh sage leaves

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