Duck Breast With Double-Cherry Sauce

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Keep the duck warm by tenting it with foil after you remove it from the pan. If you can plan a day ahead, thaw the cherries in the refrigerator. You can also thaw them under warm running water while the duck cooks. Serve with rice pilaf
== Ingredients ==
* 2 teaspoons vegetable oil
* 4 (5-ounce) boneless duck breast halves, skinned
* 1/2 teaspoon salt, divided
* 1/4 cup finely chopped shallots
* 1/4 cup black cherry preserves
* 2 tablespoons brandy
* 1 (16-ounce) bag frozen pitted dark sweet cherries, thawed
== Directions ==
# Heat oil in a large nonstick skillet over medium-high heat.
# Sprinkle duck with 1/4 teaspoon salt.
# Add duck to pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness.
# Remove from pan; keep warm.
# Add shallots to pan, and sauté 1 minute.
# Add 1/4 teaspoon salt, preserves, brandy, and cherries, and cook 2 minutes or until slightly thick.
# Serve duck with sauce.
Yield: 4 servings (serving size: 1 duck breast half and 1/3 cup sauce)
Category:Quick and Easy Recipes
Category:Quick and Easy Main Dishes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:American Recipes
Category:American Meat Dishes
Category:American Main Dishes
Category:Main Dish Poultry Recipes
Category:Main Dish Recipes
Category:Oil Recipes
Category:Vegetable Oil Recipes
Category:Duck Recipes
Category:Poultry Recipes
Category:Duck breast Recipes
Category:Salt Recipes
Category:Shallot Recipes
Category:Cherry preserves and jam Recipes
Category:Alcohol Recipes
Category:Brandy Recipes
Category:Cherry Recipes
Category:Preserves and jam Recipes