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Muscovy Duck with Cherry and Boiler Onion Sauce
By Melissa's Corporate Chefs


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


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.