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Duck Breasts with Sour Cherries

Source: Food & Wine
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  Serves 12
When organizing your dinner, plan to make the Saffron Rice Pilaf first because it can stand while you prepare the duck.
RECIPE INGREDIENTS
2 cups red wine
3/4 cup dried sour cherries (4 ounces)
2 tablespoons extra-virgin olive oil
12 skinless Peking duck breast halves (5 ounces each)
Salt and freshly ground pepper
1/2 pound shiitake mushrooms, stems removed, caps thinly sliced
6 shallots, thinly sliced
1 cup water
1 tablespoon plus 1 teaspoon honey mustard
Saffron Rice Pilaf
Duck Breasts with Sour Cherries Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 250 degrees F.

In a small saucepan, combine the wine and dried cherries and simmer over low heat for 3 minutes. Set aside.


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.


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.


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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 12
Calories: 389
Fat. Total: 18g
Fiber: 1g
Carbohydrates, Total: 12g
Sodium: 138mg
% Cal. from Fat: 42%
Cholesterol: 193mg
Protein: 36g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Sidney, OR Reviewed: 10/20/2009
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May I make a suggestion? Please have someone go through and remove all the recipes that are no longer available. I want a simple duck breast recipe and none are available. I have wasted 1/2 hour looking on this web site. I won't bother in future.
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