Duck Breasts with Port & Dried Cherry Sauce

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Duck Breasts with Port & Dried Cherry Sauce

Duck Breasts with Port & Dried Cherry Sauce

Duck breasts are a breeze to cook and make an impression, especially when served with this beautiful mahogany-colored sauce.

Nutrition Profile: Gluten Free Diet   Heart Healthy   High Potassium   Low Sat Fat  

Serves 2

Prep Time 60 min

Total Time 100 min.


  • 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.