Duck with Dried Cherries and Rosemary

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. Total time: 25 minutes.

Yield: 4 servings (serving size: 1 duck breast half and 2 tablespoons sauce)

Ingredients

• 1/2  cup  dried sweet 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  freshly ground black pepper
• Rosemary sprigs (optional)

Preparation

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.

Nutritional Information

Calories:

279 (27% from fat)

Fat:

8.3g (sat 2.2g,mono 3.4g,poly 1.1g)

Protein:

28.7g

Carbohydrate:

16.8g

Fiber:

2.2g

Cholesterol:

109mg

Iron:

7mg

Sodium:

230mg

Calcium:

29mg