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Seared Duck Breasts with Port and Cherry Sauce
CALIFORNIA GROWN16Ingredients
75Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 juniper berries
- 2 tsp. fresh thyme (minced)
- 2 tsp. sea salt (or kosher)
- 1 tsp. 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 Tbsp. balsamic vinegar
- 24 cherries (pitted and halved)
- 1/2 cup chicken broth (strong, reduced from 1 cup, 250 ml)
- 1/2 tsp. sugar
- sea salt (or Kosher)
- freshly ground black pepper
- 1 Tbsp. unsalted butter
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1440mg60% |
| Potassium490mg14% |
| Protein20g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber1g4% |
| Sugars8g |
| 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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