Duck Breasts with Cherries and Rose Sparkling Wine Reduction with Nutty Wild Rice
From grizzlybear 17 years agoIngredients
- 4 boneless, skinless duck breast halves, about 6 ounces each, patted dry shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- 1/2 cup finely chopped shallots, or yellow onions shopping list
- 1 teaspoon minced garlic shopping list
- 1/2 cup Brut Rose sparkling wine shopping list
- 1/2 cup duck stock, or chicken stock shopping list
- 1/2 cup dried cherries shopping list
- 1 teaspoon lavender shopping list
- 1 tablespoon honey shopping list
- 1 1/2 teaspoons fresh thyme shopping list
- 2 tablespoons cold unsalted butter, cut into pieces shopping list
- 2 tablespoons toasted, skinned, chopped hazelnuts, as garnish shopping list
- Nutty Wild Rice: shopping list
- 1 (8-ounce) package wild rice shopping list
- chicken stock shopping list
- 1 tablespoon unsalted butter shopping list
- 1/2 cup toasted, skinless, chopped hazelnuts shopping list
- 1 tablespoon chopped fresh parsley leaves shopping list
- salt shopping list
- Freshly ground black pepper shopping list
How to make it
- Score the fatty side of the duck breasts and lightly season with salt, pepper, and Essence on both sides. Heat a large skillet over medium-high heat. Add the duck breasts and sear on the fatty side for 4 minutes. Turn and cook on the other side for 2 minutes, for medium-rare. Remove from the skillet and cover to keep warm.
- Pour off all but 1 tablespoon of fat from the pan. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the wine, stock, cherries, lavender, honey, and thyme, and bring to a simmer, stirring to scrape up any bits clinging to the bottom of the pan. Cook until the cherries are plump and the liquid is reduced to a thick sauce, about 4 minutes. Add the butter in pieces, stirring constantly to incorporate. Adjust the seasoning, to taste. Return the duck breasts to the pan with any accumulated pan juices and cook over low heat until warmed through, about 1 minute.
- Transfer to 4 serving plates and spoon the sauce and cherries over each portion. Garnish with the toasted nuts and serve with the Nutty Wild Rice.
- Cook and Pair with: Brut Rose Sparkling Wine
- FOR RICE
- Cook the rice according to package directions, using chicken stock instead of water, and adding 1 tablespoon of butter to the stock. When all the liquid has been absorbed, remove from the heat and let rest for at least 10 minutes. Fluff with a fork and add the nuts and parsley. Season to taste, as necessary.
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