Roast Duck Breast with Cherries in a Wine-Herb Sauce

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2 Garlic; minced
1 c Cabernet Franc; (a light red
1 1/2 tb Tomato paste
Cooked angel-hair pasta
3 Sprigs fresh thyme
1 md Onion; thinly sliced
4 Boneless duck breast halves
1 tb olive oil
1 tb Balsamic vinegar
1 c Chicken broth
1/3 c Dried cherries; (choose
1 tb Italian parsley; Chopped
Salt and pepper
1 tb Honey

Original recipe makes 1



I came across this recipe at the Philadelphia Inquirer site: It sounded so good that I thought Id share it with you all even though I havent tried it yet. It originates with the winemaker at Chateau Ste. Michelle in Washington. -Leslie. With tip of sharp knife, pierce duck skin in several places. Season duck on both sides with salt and pepper. Heat heavy-bottomed skillet. Add duck, skin-side down, and brown five minutes or until fat is rendered from skin. Turn and brown second side one to two minutes. Remove duck and reserve. Pour off all but 1 tablespoon duck fat. Add oil and heat. Add onion and garlic and saute until onion is tender, about five minutes. Add broth, wine, thyme, parsley, cherries, honey and tomato paste. Bring to boil. Cook until liquid is reduced by one-third. Meanwhile, remove and discard duck skin. Using sharp knife, cut duck into 1/8-inch-thick slices. Return duck to sauce and heat through, about five minutes. Stir in vinegar and season to taste with salt and pepper. To serve, arrange mound of hot pasta on each of two plates. Top each with half of duck and half of sauce. Serve immediately. Nutritional data per serving: Calories, 903; protein, 79 grams; carbohydrates, 70 grams; fat, 25 grams; cholesterol, 330 milligrams; sodium, 281 milligrams. Posted to FOODWINE Digest 06 Mar 97 by Leslie Duncan on Mar 7, 1997

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