Cherry Glazed Duck Breasts with Arugula Salad (Gluten-Free)

Cherry Glazed Duck Breasts with Arugula Salad (Gluten-Free)

This entry is part of 98 in the series Holiday Foods

With a nip in the air and the smell of smoke from countless fireplaces lingering on the slight, cool breeze, my mind is filled with thoughts of what foods and treats I will make for the holidays. I love this time of year and am always looking for fun new recipes to try. What about you? Do you tend to stay with the traditions or branch out to try something different?

I have the perfect meal for any special occasion, Christmas, New Year’s Eve, or Valentine’s Day and it comes together in no time! You can make a couple of the components in advance and save yourself even more time on the day of your event. I love recipes like that, don’t you!

Ingredients

  • Cherry Glaze
  • 1/2 cup dried tart cherries
  • 1/4 cup pomegranate liqueur
  • 1 tbsp organic olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and minced
  • 1/2 tsp dry mustard
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup dry red wine, such as Pinot Noir, Petite Sirah or Malbec
  • 6 tbsp cup cherry preserves
  • 2 tbsp cherry balsamic vinegar or regular balsamic vinegar
  • 2 sprigs fresh thyme or 1 tsp dried thyme leaves
  • Grilled Duck
  • 2 boneless skin-on duck breasts
  • Onion powder
  • Kosher salt and freshly ground black pepper
  • Arugula Salad
  • 3 tbsp organic olive oil
  • 2 tbsp cherry balsamic vinegar or regular balsamic vinegar
  • Pinch xanthan gum, optional
  • Kosher salt and freshly ground black pepper
  • 1/2 cup baby arugula or watercress
  • 2 tsp minced chives
  • 2 tbsp toasted pecan halves, coarsely chopped
Read the whole recipe on The Heritage Cook