Duck Breasts with Cherry Glaze and Black Cherries by Nancy T. Maar

This is the kind of elegant dish you'd serve on New Year's Eve or any really special occasion.

Yields 6 servings; serving size 4 ounces

Calories: 241.50

Protein: 23.35 grams

Carbohydrates: 52.11 grams

Sugar: 11.18 grams

Fat: 3.75 grams

1 teaspoon cornstarch

¼ cup cold water

10 ounces pitted black cherries

4 ounces Splenda, or to taste

½ cup unsweetened apple juice

Juice of ½ lemon

½ teaspoon salt, plus extra for coating the duck

Freshly ground black pepper to taste, plus extra for coating the duck

1½ pounds duck breast, pounded thin

2 tablespoons canola oil

¾ cup vegetable broth

2 tablespoons fresh rosemary or 2 teaspoons dried rosemary

4 teaspoons sugar-free cherry jam

Combine cornstarch and water to form slurry.
Mix the cherries, Splenda, apple juice, lemon juice, ½ teaspoon salt, and pepper in a saucepan. Bring to a boil over high heat. Add the cornstarch mixture. Reduce heat, cover, and simmer for 10 minutes.
Cut each duck breast into three pieces and set them on a piece of waxed paper. Sprinkle with salt, pepper, and extra cornstarch. Heat the oil in a large frying pan. Quickly brown the duck. Add the broth and rosemary. Cover and simmer for 20 minutes.
Arrange the duck on a heated serving platter or warm plates. Add the cherries, and spoon the sugar-free cherry jam on top.