Recipe

Duck Breasts With Cherries And Rose Sparkling Wine Reduction With Nutty Wild Rice Recipe

	Grizzlybear / All my dishes 2 years, 5 months ago these brests are so mouth warteing and the wild rice really enhances the whole meal Prep:30m Cook:20m Servings:4	Grizzlybear
	duck

Does this look good? Yeah! / Nope

Fans

quaziefly

Ingredients

4 boneless, skinless duck breast halves, about 6 ounces each, patted dry

Salt

Freshly ground black pepper

1/2 cup finely chopped shallots, or yellow onions

1 teaspoon minced garlic

1/2 cup Brut Rose Sparkling wine

1/2 cup duck stock, or chicken stock

1/2 cup dried cherries

1 teaspoon lavender

1 tablespoon honey

1 1/2 teaspoons fresh thyme

2 tablespoons cold unsalted butter, cut into pieces

2 tablespoons toasted, skinned, chopped hazelnuts, as garnish

Nutty Wild Rice:

1 (8-ounce) package wild rice

Chicken stock

1 tablespoon unsalted butter

1/2 cup toasted, skinless, chopped hazelnuts

1 tablespoon chopped fresh parsley leaves

Salt

Freshly ground black pepper

Directions

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.

Recent Gawkers

pleclare

sitbynel

luisasca

captnjac

quaziefl

whackfoo

jimrug1

hiddenpo

Not quite what you're looking for? See more Main Dish / Duck

Or see more just like this

Comments

jo_jo_ba 2 years, 4 months ago said:
Wow this dish SCREAMS elegant and fancy... though I can't eat this I know lots of people who will!!

grizzlybear 2 years, 3 months ago said:
Trust me i am a long way from elegant and fancy.......I hunt the ducks myself so you have to sometimes pick out the shot....hahahahahaha

have a wonderful weekend

luisascatering 2 days, 4 hours ago said:
Added to my "what the Duck" group :-)

Add a Comment