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Entree
European
2 - 4 servings
2 hours 45 minutes
1 hour
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
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.
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.
