Seared Duck Breast Halves With Balsamic Cherry Reduction
35 mins (prep 20, cooking 15)
12 ingredients
4 servings
The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)

Categories:  <-60-mins , duck-breasts , poultry , main-dish , meat , duck , time-to-make ,
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Serving Size (86.58 g)
Servings 4
Amount per Serving
Calories 113.01 Calories from Fat 47.7
% Daily Value *
Total Fat 5.3g 32.59%
Saturated Fat 0.78g 15.56%
Trans Fat 0.0g %
Cholesterol 0.9mg 1.2%
Sodium 47.67mg 7.95%
Total Carbohydrate 10.3g 13.73%
Dietary Fiber 0.08 g 1.22%
Sugars 8.52 g %
Protein 0.93g 7.46%
Vitamin A 0.97IU% Vitamin C 0.4mg%
Calcium 9.56mg% Iron 0.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
duck breast halves, skinless, fresh cherries, fresh sage, fresh ground pepper