Ingredients
- 1/2 teaspoon black peppercorns, crushed (see Tip)
- 2 boneless duck breasts, (14 ounces total), skin and fat removed
- Salt, to taste
- 1 teaspoon canola oil
- Port & Dried Cherry Sauce, (recipe follows), heated
Cooking Directions
Step 1
Preheat oven to 450°F.
Step 2
Rub crushed peppercorns evenly over both sides of duck breasts. Season with salt. Brush oil evenly over a medium cast-iron or other ovenproof skillet. Heat the pan over medium-high. Add the duck and cook until browned on the bottom, 2 to 2 1/2 minutes. Turn duck over and transfer skillet to oven. Roast until duck reaches desired doneness: 6 minutes for medium, 10 minutes to cook through. Transfer duck to a cutting board and let rest for 5 minutes. Add any juices accumulated on the cutting board to the Port & Dried Cherry Sauce.
Step 3
Carve duck on the diagonal into thin slices. Fan on warm plates and spoon sauce over and around duck. Serve immediately.
Nutrition Info
- Serving: Per serving
- Calories: 354
- Carbohydrates: 46g
- Fat: 14g
- Protein: 33g
- Dietary Fiber: 3g
- Saturated Fat: 3g
- Monounsaturated Fat: 6g
- Cholesterol: 100mg
- Potassium: 659mg
- Sodium: 947mg
- Exchanges: 1/2 fruit, 1 vegetable, 3 1/2 lean meat, 1 fat
- Carbohydrate Servings: 1 1/2