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Рецепт Duck Breasts With Cherries And Nutty Wild Rice
by Global Cookbook

Duck Breasts With Cherries And Nutty Wild Rice
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Ингредиенты

  • 4 x boneless skinless duck breast halves patted dry (abt 6 ounce ea) Salt to taste Freshly-grnd black pepper to taste to taste (see Bayou Blast recipe)
  • 1/2 c. finely-minced shallots (or possibly yellow onions)
  • 1 tsp chopped garlic
  • 1/2 c. Brut Rose Sparkling wine see * Note
  • 1/2 c. duck stock (or possibly chicken stock)
  • 1/2 c. dry cherries
  • 1 tsp lavender
  • 1 Tbsp. honey
  • 1 1/2 tsp fresh thyme
  • 2 Tbsp. cool unsalted butter cut into pcs
  • 2 Tbsp. toasted skinned minced hazelnuts as garnish
  • 1 pkt wild rice - (8 ounce) Chicken stock as needed
  • 1 Tbsp. unsalted butter
  • 1/2 c. toasted skinless minced hazelnuts
  • 1 Tbsp. minced fresh parsley leaves Salt to taste Freshly-grnd black pepper to taste

Инструкции

  1. Note: Cook and Pair with Schramsberg Brut Rose Sparkling Wine
  2. 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 in the duck breasts and sear on the fatty side for 4 min. Turn and cook on the other side for 2 min, for medium-rare. Remove from the skillet and cover to keep hot.
  3. Pour off all but 1 Tbsp. of fat from the pan. Add in the shallots and garlic, and cook, stirring, for 1 minute. Add in 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 till the cherries are plump and the liquid is reduced to a thick sauce, about 4 min. Add in the butter in pcs, 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 till warmed through, about 1 minute.
  4. 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.
  5. Nutty Wild Rice: Cook the rice according to package directions, using chicken stock instead of water, and adding 1 Tbsp. of butter to the stock. When all the liquid has been absorbed, remove from the heat and let rest for at least 10 min. Fluff with a fork and add in the nuts and parsley. Season to taste, as necessary.
  6. This recipe yields 4 servings.