• 4 boneless, skinless duck breast halves, about 6 ounces each
• 2 tsp. thyme, or 2 Tbs. fresh, chopped
• 1/4 tsp. salt (optional), or to taste
• 1 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1 large red onion, halved and sliced
• 1 Tbs. all purpose flour
• 2 cups apple cider or unsweetened apple juice
• 2 cups cranberries
• 3/4 cup unsalted chicken stock

Rub duck pieces with 1-1/2 tsp. thyme, salt and pepper to taste. Heat oil in a large heavy nonstick skillet over medium high heat. Sauté duck breasts skin side down 3 minutes. Turn and sauté another 3 minutes or until browned. Transfer to a platter. Discard duck skin and drippings from skillet. Melt butter in same skillet over medium heat. Sauté onion 3-4 minutes or until translucent. Whisk in flour and sauté another 2 minutes. Whisk in apple cider and bring to a boil. Stir in cranberries and stock and return to a boil. Reduce heat to medium. Simmer 10 minutes. Return duck breasts to skillet and simmer another 5 minutes until sauce begins to thicken. Add remaining thyme to skillet. Simmer 2-3 minutes, or until mixture is thickened. Serve sauce over duck.

Per serving: calories 380, fat 13.7g, 32% calories from fat, cholesterol 136mg, protein 36.5g, carbohydrates 28.2g, fiber 3.2g, sugar 21.6g, sodium 133mg, diet points 8.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 1.4, Bread: 0.1, Lean meat: 0.0, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.2

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The recommended wine is: Cabernet Sauvignon.