Noodles With Duck Breast, Edamame, and Dried Cherries

Ingredients

• 0.5 cup cooking wine dry white
• 12 ounce duck breast halves boneless thawed
• 1 cup edamame frozen shelled
• 0.5 teaspoon rosemary fresh chopped
• 0.5 cup less-sodium chicken broth 
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper divided
• 0.5 teaspoon salt divided
• 0.5 cup cherries dried sweet
• 2 tablespoons butter unsalted
• 8 ounces wide egg noodles uncooked

Equipment

• bowl
• frying pan

Directions

1. Cook noodles according to package directions. When 3 minutes of cooking time remain, add edamame and finish cooking.
2. Drain.
3. Cut duck into 1/2-inch cubes; toss with 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. 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.
5. Add cherries to skillet; cook 1 minute, then transfer duck and cherries to a bowl.
6. 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.