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    You are in: Home / Recipes / Duck Breasts With Cherry Port Sauce Recipe
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    Duck Breasts With Cherry Port Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Mercy's Note:

    Garlic mashed potatoes would be a perfect accompaniment.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan heat the port over moderate heat until it is hot; add the cherries, cover the pot and let the mixture stand for 15 minutes.
    2. 2
      Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper.
    3. 3
      Heat a medium saute pan over high heat until it is very hot.
    4. 4
      Add the duck, skin-side down and reduce the heat to moderately-low.
    5. 5
      Cook the duck for 6 to 8 minutes, pouring off the accumulated fat.
    6. 6
      Transfer the duck to a small roasting pan and roast it for 10 minutes at 400°F (for medium-rare); let the duck stand for 10 minutes before slicing.
    7. 7
      While the duck is roasting, pour off all but 2 tablespoons of duck fat from the saute pan.
    8. 8
      Add the shallots and saute over moderately-high heat until softened.
    9. 9
      Add the rhubarb and saute for 4 minutes; add the sugar snap peas and saute for an additional 1 to 2 minutes.
    10. 10
      Transfer the rhubarb/pea mixture to a bowl and stir in one tablespoon of honey.
    11. 11
      Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
    12. 12
      Add the chicken broth/stock and simmer until reduced by one third.
    13. 13
      Whisk together the arrowroot with the orange juice, add the mixture to the sauce and then let it come to a boil; add the remaining 1 tablespoon honey, 1/8 teaspoon black pepper, and salt to taste.
    14. 14
      Divide the rhubarb/snap pea mixture among 4 plates.
    15. 15
      Slice the duck at an angle and divide it among the 4 plates (arrange on top of the rhubarb/peas), then drizzle all with the sauce.

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    Nutritional Facts for Duck Breasts With Cherry Port Sauce

    Serving Size: 1 (553 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 640.1
     
    Calories from Fat 243
    38%
    Total Fat 27.0 g
    41%
    Saturated Fat 7.2 g
    36%
    Cholesterol 326.4 mg
    108%
    Sodium 591.0 mg
    24%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 3.2 g
    13%
    Sugars 15.0 g
    60%
    Protein 63.4 g
    126%

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