Seared Duck Breasts with Port and Cherry Sauce Recipe | Yummly

Seared Duck Breasts with Port and Cherry Sauce

CALIFORNIA GROWN
16Ingredients
75Minutes
200Calories
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Ingredients

US|METRIC
  • 8 juniper berries
  • 2 teaspoons fresh thyme (minced)
  • 2 teaspoons sea salt (or kosher)
  • 1 teaspoon black peppercorns
  • 4 boneless duck breasts (about 1⁄2 pound, 250 g each)
  • 1 cup Zinfandel Port (or ruby port)
  • 1 shallot (minced)
  • 3 sprigs fresh thyme
  • 1 strip orange zest (removed with a vegetable peeler)
  • 1 tablespoon balsamic vinegar
  • 24 cherries (pitted and halved)
  • 1/2 cup chicken broth (strong, reduced from 1 cup, 250 ml)
  • 1/2 teaspoon sugar
  • sea salt (or Kosher)
  • freshly ground black pepper
  • 1 tablespoon unsalted butter
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    NutritionView More

    200Calories
    Sodium60% DV1440mg
    Fat11% DV7g
    Protein39% DV20g
    Carbs5% DV15g
    Fiber4% DV1g
    Calories200Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol75mg25%
    Sodium1440mg60%
    Potassium490mg14%
    Protein20g39%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber1g4%
    Sugars8g16%
    Vitamin A10%
    Vitamin C20%
    Calcium4%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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