Prep 10 mins
Cook 8 mins
Cooking Light. "We used pinot noir for the red wine in the sauce. Substitute beef broth for an alcohol-free version. Use sweetened dried cranberries instead of cherries, if desired" Pinot noir is my DH's favorite varietal of wine.
- 1⁄2 cup sweet dried cherries
- 1⁄2 cup dry red wine
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons raspberry vinegar
- 2 teaspoons grated peeled fresh ginger
- 1⁄8 teaspoon sugar
- 2 teaspoons olive oil
- 4 (6 ounce) boneless duck breast halves, skinned
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- rosemary sprig (optional)
- Combine first 6 ingredients, and set aside.
- Heat oil in a large nonstick skillet over medium-high heat.
- Sprinkle both sides of duck with salt and pepper. Add duck to pan, and cook 3 minutes on each side or until a thermometer inserted into thickest portion registers 170°.
- Place duck on a cutting board; cover with foil.
- Add cherry mixture to pan; cook over medium-low heat 5 minutes. Remove from heat.
- Cut duck into thin slices; spoon cherry mixture over duck. Garnish with rosemary sprigs, if desired.