Melissa's Corporate Chefs
Muscovy Duck with Cherry and Boiler Onion Sauce
Category
Entree
Servings
2 - 4 servings
Prep Time
2 hours 45 minutes
Cook Time
1 hour
Author:
Melissa's Corporate Chefs
Ingredients
-
1 tablespoon Olive Oil
-
2 Shallots
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1 pound Boiler Onions (use White Boiler Onions)
-
1/4 cup Red Wine
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1 tablespoon Honey
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1/2 cup Duck Stock
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1 teaspoon Balsamic Vinaigrette
-
3 ounces Tart Cherries
-
2 tablespoons Orange Juice
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12 ounces Muscovy Duck Breast
-
1/4 cup Red Wine
-
1 tablespoon Rosemary
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1 tablespoon Sage
-
1 tablespoon Vegetable Oil
-
Salt and Pepper to taste
Directions
Sauce
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.
Filed in:
Dried Tart Cherries,
Entree,
Honey,
Honeycomb,
Muscovy Duck with Cherry and Boiler Onion Sauce,
Rosemary,
Shallots,
Tart Cherries,
White Boiler Onions
