Hudson Valley Duck

Hudson Valley Duck
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 35 mins


1/2cup red wine
1/2cup lower-sodium chicken broth
1/2cup dried cherries
1tablespoon red wine vinegar
1tablespoon sugar
2tablespoons cream (or more, to taste)
3 (7-ounce) boneless duck breasts
1/2teaspoon salt
1/4teaspoon black pepper


  1. Preheat oven to 400F; coat a baking sheet with cooking spray.
  2. 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.
  3. With the tip of a sharp knife, score the skin of duck breasts diagonally in two directions. Sprinkle with salt and pepper.
  4. 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.
  5. Cut duck across into thin slices; fan on plate and top with sauce to serve.

Recipe by Marge Perry.

Nutritional Info *per serving

  • Glycemic Load 2.14
  • Calories 160
  • Fat 6g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 60mg
  • Sodium 340mg
  • Potassium 280mg
  • Carbohydrate 8g
  • Fiber 0
  • Sugars 6g
  • Protein 13g
  • Trans Fat 0
  • Vitamin A 4%
  • Vitamin C 8%
  • Calcium 2%
  • Iron 15%