Noodles With Duck Breast, Edamame, and Dried Cherries

Ingredients

• 8 ounces uncooked paparadelle or wide egg noodles
• 1 cup frozen shelled edamame
• 2 (6-ounce) packages boneless duck breast halves, thawed and skinned
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 tablespoon olive oil
• 1/2 cup dried sweet cherries
• 1/2 cup dry white wine
• 1/2 cup less-sodium chicken broth
• 1/2 teaspoon chopped fresh rosemary
• 2 tablespoons unsalted butter

Preparation

1. Cook noodles according to package directions. When 3 minutes of cooking time remain, add edamame and finish cooking. Drain.

2. Cut duck into 1/2-inch cubes; toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat olive oil in a large nonstick skillet over medium-high heat, and add duck in a single layer. Cook until browned on both sides; about 3 minutes per side. Add cherries to skillet; cook 1 minute, then transfer duck and cherries to a bowl.

3. Add wine, broth, rosemary, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to skillet; boil, stirring to scrape browned bits from pan until liquid is reduced by half and no longer tastes of "raw" wine, about 4 minutes. Swirl in butter; toss with duck and noodles.