Photo: Lily Banse
Duck with Tart Cherry-Port Sauce
7 ingredients
Serves 4.
openrecipes
Tart cherries deliciously complement the smoky flavor of duck breast and add fruity flavor notes to a port wine sauce. For a stress-free dinner party, make the sauce a day in advance and store it, covered, in the refrigerator, until the duck is ready.
Estimated Nutrition (whole recipe, rough)
623
Calories
52g
Protein
32g
Fat
24g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Cherry | 1 cup (138g) | 87 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup hazelnuts (optional)
- 2 Tbs. pitted dried tart cherries or cranberries
- 1 Tbs. sherry vinegar or red wine vinegar
- 1/2 cup ruby port
- 2 1/2 cups veal or chicken stock
- 4 boneless duck breast halves, each about 6 oz.
- Kosher salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes