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Seared Duck Breast Halves with Balsamic Cherry Reduction
Joined: Dec 19, 2005
Posted to Thread #13975 at 11:09 pm on Feb 28, 2009
SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION
The marinade becomes the sauce in this easy yet sophisticated recipe.
4 boneless skinless duck breast halves
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1-2 clove garlic, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine (one reviewer on egullet recommended using port)
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
To prepare marinade, whisk balsalmic vinegar through pepper together until combined.
Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
Remove duck from marinade; reserve marinade.
Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
Remove to platter and keep warm.
Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
Taste and adjust for seasoning if needed.
Pour reduction (sauce) over duck and serve at once.
A balanced diet is equal parts of milk and dark chocolate.
Other messages in this thread:
- 13975. ISO: Your favorite recipe using Balsamic Glaze - I buy Gia Russa brand... - GayleMO - 7:35pm on 02/28/09 (19)
- Rec: Flank Steak with Caramelized Onions and Balsamic Glaze [LINK] - Pat-NoCal - 7:49pm on 02/28/09
- Rec: Garlic Herbed Chicken with a Balsamic Glaze - Pat-NoCal - 7:51pm on 02/28/09
- Why not try this: take 2 cups of any cheapo balsamic and reduce by half. Works wonders! [NT] - MarilynFL - 10:04pm on 02/28/09
- That's what I do. [NT] - Meryl - 10:56pm on 02/28/09
- Some ideas: [NT] - Meryl - 10:57pm on 02/28/09
- Frisee Salad with Goat Cheese and Balsamic Syrup [LINK] - Meryl - 10:58pm on 02/28/09
- Penne with Roasted Asparagus and Balsamic Butter [LINK] - Meryl - 10:59pm on 02/28/09
- Succulent Stuffed Roast Duck with Balsamic Cherry Sauce [LINK] - Meryl - 11:03pm on 02/28/09
- Mushroom and Spinach Crepes with Goat Cheese and Balsamic Drizzle [LINK] - Meryl - 11:04pm on 02/28/09
- Smoky Caramelized Balsamic Chicken [LINK] - Meryl - 11:06pm on 02/28/09
- Seared Duck Breast Halves with Balsamic Cherry Reduction [LINK] - Meryl - 11:09pm on 02/28/09
- Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette [LINK] - Meryl - 11:11pm on 02/28/09
- This sounds great - Watermelon Radishes are beautiful! Winter Salad w/ Beets, Watermelon Radishes, [LINK] - Meryl - 12:25am on 03/01/09
- Wow, thanks everyone! [NT] - GayleMO - 2:25am on 03/01/09
- Balsamic Grilled Chicken - lorijean - 3:19pm on 03/01/09
- My favorite steak recipe: Epi's Balsamic Glzed Sirloin Steak [NT] [LINK] - Sandi in Hawaii - 2:14am on 03/02/09
- My favorite salmon recipe: Caramelized Salmon with Balsamic Soy Reduction [NT] [LINK] - Sandi in Hawaii - 2:17am on 03/02/09
- Pat in NoCal's French Chicken in Vinegar Sauce [NT] [LINK] - Sandi in Hawaii - 2:20am on 03/02/09