Ingredients
- 1 tablespoon Olive Oil
- 2 Shallots
- 1 pound Boiler Onions (use White Boiler Onions)
- 1/4 cup Red Wine
- 1 tablespoon Honey
- 1/2 cup Duck Stock
- 1 teaspoon Balsamic Vinaigrette
- 3 ounces Tart Cherries
- 2 tablespoons Orange Juice
- 12 ounces Muscovy Duck Breast
- 1/4 cup Red Wine
- 1 tablespoon Rosemary
- 1 tablespoon Sage
- 1 tablespoon Vegetable Oil
- Salt and Pepper to taste
Directions
Sauce Instructions
Over a medium heat, sauté the shallots and onions with the olive oil for 5 minutes. Add the remaining 5 ingredients, bring to a boil, reduce heat to low and simmer until the liquid is syrupy and the shallots are softened, about 30 minutes. Reserve sauce for the duck. Sauce can be prepared up to 3 days in advance.
Preparation of the Duck
Combine red wine, Rosemary and Sage in a bowl. Add the duck breast and allow to marinate for 2 hours.
In a skillet, heat the vegetable oil. Season the duck breasts on both sides with salt and pepper.
Score the skin with a knife and sear the breasts, skin-side down, until golden brown, about 5 to 8 minutes. Turn the breasts over and place them in a 375°F oven and cook for 10 to 15 minutes for medium rare doneness, remove duck and allow to rest for 10 minutes. Slice each breast on the bias. Top with sauce.
