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Publix Aprons Recipes

Grilled Duck With Balsamic Cherry Sauce and Sweet Potato Hash

Total Time - 40 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat oven; thaw duck and begin to bake - 15 minutes
  • Begin sweet potato recipe through step 1; then start cherry sauce - 10 minutes
  • Complete both recipes and serve - 15 minutes

Grilled Duck With Balsamic Cherry Sauce and Sweet Potato Hash

Grilled Duck With Balsamic Cherry Sauce

3 (6.5-oz) frozen fully cooked grilled duck breast fillets
Large zip-top bag
1/2 cup dried cherries
1/2 cup balsamic vinegar
3/4 cup cherry preserves, divided

  • Preheat oven to 375°F.
  • Remove duck from packaging and place in large zip-top bag; seal bag tightly. Thaw duck by placing bag in bowl under cool running water for 5–10 minutes.
  1. Place thawed duck, skin side up, in 2-quart baking dish. Bake 15 minutes or until 165°F.
  2. Combine cherries, balsamic vinegar, and 1/2 cup of the cherry preserves; bring to a boil on medium. Cook 3–4 minutes to melt preserves.
  3. Reduce heat to medium-low; cook 8–10 minutes or until sauce is slightly thickened and syrupy. Stir in remaining 1/4 cup cherry preserves.
  4. Let duck stand 5 minutes before slicing. Cut duck into slices; top with cherry sauce and serve.

CALORIES (per 1/4 recipe) 460kcal; FAT 15g; CHOL 95mg; SODIUM 460mg; CARB 61g; FIBER 1g; PROTEIN 19g; VIT A 6%; VIT C 2%; CALC 2%; IRON 15%

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Sweet Potato Hash

2 large sweet potatoes
1 red onion
1/4 cup walnut (or canola) oil
1/4 cup chopped pecans
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1/8 teaspoon ground cloves

  • Peel sweet potatoes and cut into 1/2 inch cubes; place in microwave-safe bowl.
  1. Cover and microwave on HIGH 4 minutes or until potatoes begin to soften. Peel onion; cut one-half of the onion into thin strips.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add potatoes; cook 3–4 minutes or until edges begin to brown.
  3. Stir in remaining ingredients (including onions); cook 4–5 minutes or until onions have softened and potatoes begin to brown. Serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 19g; CHOL 0mg; SODIUM 170mg; CARB 22g; FIBER 4g; PROTEIN 2g; VIT A 350%; VIT C 25%; CALC 4%; IRON 6%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Dry Grocery
Add to your grocery list 1/2 cup balsamic vinegar
Add to your grocery list 3/4 cup cherry preserves
Add to your grocery list 1/4 cup chopped pecans
Add to your grocery list 1/2 cup dried cherries
Add to your grocery list 1/8 tsp ground cloves

Add to your grocery list 1 red onion
Add to your grocery list 2 large sweet potatoes

From Your Pantry
Add to your grocery list 1/2 tsp kosher salt
Add to your grocery list large zip-top bag
Add to your grocery list 1/4 cup walnut (or canola) oil

Frozen Meat
Add to your grocery list 3 (6.5-oz) fully cooked grilled duck breast fillets

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Aprons Advice

  • Complete your meal with green beans, fresh salad blend, a crusty baguette, and carrot cake for dessert.
  • Duck is a mildly sweet, dark meat with a taste similar to beef. It is traditionally served medium-rare, so unlike chicken, a pinkish color to the meat is desirable.
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Recipe Version poul0098