F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Duck Breasts with Sour Cherries
© Bill Bettencourt

Duck Breasts with Sour Cherries

  • SERVINGS: 12
  • FAST

When organizing your dinner, plan to make the Saffron Rice Pilaf first because it can stand while you prepare the duck.

  1. 2 cups red wine
  2. 3/4 cup dried sour cherries (4 ounces)
  3. 2 tablespoons extra-virgin olive oil
  4. 12 skinless Pekin duck breast halves (5 ounces each)
  5. Salt and freshly ground pepper
  6. 1/2 pound shiitake mushrooms, stems removed, caps thinly sliced
  7. 6 shallots, thinly sliced
  8. 1 cup water
  9. 1 tablespoon plus 1 teaspoon honey mustard
  10. Saffron Rice Pilaf
  1. Preheat the oven to 250°. In a small saucepan, combine the wine and dried cherries and simmer over low heat for 3 minutes. Set aside.
  2. In each of 2 large skillets, heat 1 tablespoon of olive oil. Season the duck breasts on both sides with salt and pepper. Add 6 duck breasts to each skillet and cook over moderately high heat until well browned and medium rare, about 4 minutes per side. Transfer the duck breasts to a baking sheet, cover with foil and keep warm in the oven.
  3. Add half the mushrooms and shallots to each skillet, cover and cook over low heat, stirring once, until they are browned, about 4 minutes. Uncover and add 1/2 cup of water to each skillet. Simmer over moderately high heat, scraping up any browned bits from the skillets, until the water has reduced by half, about 4 minutes. Add half of the cherry-and-wine mixture to each skillet and simmer until reduced by one-third, about 3 minutes. Scrape the contents of 1 skillet into the other. Stir in the honey mustard and season with salt and pepper.
  4. Remove the duck breasts from the oven and pour any accumulated juices into the sauce. Cut the duck breasts crosswise into 1/4 -inch-thick slices and arrange them on a warmed platter. Pour any carving juices into the sauce. Reheat the sauce briefly and pour it over the duck. Serve at once with the Saffron Rice Pilaf.
Notes One Serving Calories 209 kcal, Total Fat 3 gm, Saturated Fat .3 gm.

Suggested Pairing

Red wine, such as a Bairrada from Portugal or Rioja from Spain.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.