You are here: Home » Recipes » Hudson Valley Duck Hudson Valley Duck Kitchen Tested Yield 4 servings Prep 15 mins Cook 35 mins Duck breasts, available frozen, make a nice change from other poultry. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1/2 cup red wine1/2 cup lower-sodium chicken broth1/2 cup dried cherries1 tablespoon red wine vinegar1 tablespoon sugar2 tablespoons cream (or more, to taste)3 (7-ounce) boneless duck breasts1/2 teaspoon salt1/4 teaspoon black pepper Instructions Preheat oven to 400F; coat a baking sheet with cooking spray. Combine red wine, chicken broth, cherries, vinegar and sugar in a saucepan and bring to a boil. Boil 6 to 8 minutes or until slightly reduced. Reduce heat, add cream, and simmer 2 to 3 minutes longer. Keep warm over low heat. With the tip of a sharp knife, score the skin of duck breasts diagonally in two directions. Sprinkle with salt and pepper. Heat a large nonstick skillet over medium high; add duck breasts skin side down and cook 4 minutes. Turn and cook 4 minutes longer or until browned on both sides. Transfer to prepared baking dish and finish cooking the duck in the oven for 10 minutes or to desired degree of doneness. Cut duck across into thin slices; fan on plate and top with sauce to serve. Recipe by Marge Perry.