Directions:
- To prepare sauce, heat oil in a large saucepan over medium heat. Add shallots; cook 10 minutes or until golden brown, stirring occasionally. Add salt and next 6 ingredients (salt through cloves); cook 30 seconds. Add cherries and wine; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove pan from heat, and stir in the vinegar.
- Preheat oven to 450°.
- To prepare duck, combine curry powder and next 4 ingredients (curry powder through dash of red pepper), stirring well. Rub duck with spice mixture. Place duck on a shallow roasting pan coated with cooking spray.
- Bake at 450° 15 minutes or until a thermometer registers 135° (medium-rare), or until desired degree of doneness. Cut duck diagonally across the grain into slices. Serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 551.04 Kcal (2307 kJ) | ||
| Calories from fat | 68.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 12% | |
|---|---|---|---|
| Cholesterol | 243.19mg | 81% | |
| Sodium | 631.47mg | 26% | |
| Potassium | 644.58mg | 14% | |
| Total Carbs | 67.57g | 23% | |
| Sugars | 47.52g | 190% | |
| Dietary Fiber | 7.64g | 31% | |
| Protein | 52.16g | 104% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 7.9mg | 44% | |
| Calcium | 76.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 103.91 Kcal (435 kJ) | ||
| Calories from fat | 12.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 12% | |
|---|---|---|---|
| Cholesterol | 45.86mg | 81% | |
| Sodium | 119.08mg | 26% | |
| Potassium | 121.55mg | 14% | |
| Total Carbs | 12.74g | 23% | |
| Sugars | 8.96g | 190% | |
| Dietary Fiber | 1.44g | 31% | |
| Protein | 9.84g | 104% | |
| Vitamin C | 3.9mg | 34% | |
| Iron | 1.5mg | 44% | |
| Calcium | 14.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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