Duck Breasts With Citrus Port Cherry Sauce Recipe

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Claire Robinson on Food Network
Nutrition per serving    (USDA % daily values)
CAL
168
FAT
0%
CHOL
0%
SOD
1%

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Ingredients for 4 servings

Kosher salt and freshly ground black pepper

4 boneless duck breasts

1/4 cup ruby port wine

1/2 cup pitted frozen black cherries, thawed and roughly chopped

1 large or 2 small shallots, minced

1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest

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