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.

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

Serves Prep Time Total Time
2 1 hr 1 hr 40 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 Instruction

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.


  • Serving: Per serving
  • Calories: 354
  • Carbohydrates: 46g
  • Fat: 14g
  • Protein: 33g
  • Dietary Fiber: 3g
  • Saturated Fat: 3g
  • Monounsaturated Fat: 6g
  • Cholesterol: 100mg
  • Potassium: 619mg
  • Sodium: 619mg
  • Exchanges: 1/2 fruit, 1 vegetable, 3 1/2 lean meat, 1 fat
  • Carbohydrate Servings: 1 1/2