Tag Archives: cherries

Oven-Roasted Duck Breast with Port Wine Cherry Sauce

duck breast

 

Ingredients:

4- 8 oz. duck breasts

4 T. olive oil

Port Wine Cherry Sauce

1 can sour cherries, drained

2 T. honey

½ t. cinnamon

½ c. port

2 ¼ t. cornstarch, dissolved in cold water

Directions:

Preheat the oven to 400oF. With a sharp knife, score the skin side of the duck breasts in a crisscross pattern. Season with salt and pepper. Heat olive oil in a heavy skillet. Sear the skin side of the duck breasts until golden and crisp. Remove from skillet and place in baking dish. Roast in oven for 10-15 minutes or until 140o internal temperature.

While duck breasts are cooking in oven, prepare Port Wine Cherry Sauce. Combine cherries, honey, cinnamon and port in small saucepan over medium heat. Bring to gentle boil. Add cornstarch and stir until thickened. Remove from heat.

Remove duck breasts from oven and let rest for 5 minutes. Serve drizzled with Port Wine Cherry Sauce. Serves 4.

 

 

 

 

Quinoa Salad with Honey Apple Cider Viniagrette

Salad

1 c. dried quinoa

1 1/2 c. water

1/2 c. whole almonds, unroasted and unsalted

1 c. dried cherries

1/2 c. sliced scallions

1/4 c. yellow bell pepper, chopped,

1/4 c. fresh cilantro, chopped

Dressing

1/2 c. olive oil

2 T. apple cider vinegar

1/4 c. honey

 

Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.

Once cold, stir in the almonds, cherries, scallions, yellow bell pepper and cilantro.  Combine all ingredients for dressing in a jar and shake to blend. Pour over quinoa, almonds, cherries and vegetables and toss lightly to coat. Season to taste with salt and pepper. Chill before serving. Serves 4-6.

 

Brandied Cherries with Yogurt

CherriesIngredients:

2 ½ c. pitted sour cherries

1 t. fresh lemon juice

¼ c. honey

¼ c. brandy or dark rum

1 t. cinnamon

½  c. plain, nonfat Greek-style yogurt

Directions:

Mix lemon juice, honey, brandy & cinnamon in a glass mixing cup and heat in microwave for 30 seconds.  Stir to blend.  Pour over cherries and marinate in refrigerator for 4 hours or overnight.

To serve, spoon cherries into individual serving bowls and garnish with yogurt.

Oven-Roasted Duck Breast with Port Wine Cherry Sauce

Duck Breasts

Ingredients:

4- 8 oz. duck breasts

2 T. olive oil

 Directions:

Preheat the oven to 400oF.  With a sharp knife, score the skin side of the duck breasts in a crisscross pattern.  Season with salt and pepper.  Heat olive oil in a heavy skillet.  Sear the skin side of the duck breasts until golden and crisp.  Remove from skillet and place in baking dish.  Roast in oven for 10-15 minutes or until 140o internal temperature.  Remove from oven and let rest for 5 minutes.  Serves 4.

 

Port Wine Cherry Sauce

1 can sour cherries, drained

2 T. honey

½ t. cinnamon

½ c. port

2 ¼ t. cornstarch, dissolved in cold water

 Directions:

Combine first four ingredients in small saucepan over medium heat.  Bring to gentle boil.  Add cornstarch and stir until thickened.  Serves 4.