Duck Breasts with Port Finishing Sauce

Williams-Sonoma
Duck Breasts with Port Finishing Sauce Recipe
7
290

Ingredients

  • 2 duck breast halves (boneless Muscovy, 1 3⁄4 to 2 lb. total)
  • freshly ground pepper (Salt and, to taste)
  • 1/2 cup port
  • 1/2 cup dried cherries
  • 2 tablespoons shallots (minced)
  • sauce
  • 6 tablespoons port
Read Directions

NutritionView more

290Calories
Sodium11%DV270mg
Fat3%DV2g
Protein4%DV2g
Carbs12%DV35g
Fiber16%DV4g

PER SERVING *

Calories290Calories from Fat20
% DAILY VALUE*
Total Fat2g3%
Saturated Fat0.5g3%
Trans Fat
Cholesterol0mg0%
Sodium270mg11%
Potassium490mg14%
Protein2g4%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber4g16%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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