Fraser Valley Duck Breast Recipe
roasted duck breast, pickled cherry, golden beets, wilted greens, beet puree, cherry jus
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Ingredients
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Duck Breast
Pickled Cherry
Golden Beets
Wilted Greens
Beet Puree
Cherry Jus
Method
Duck Breast Preparation
- 1
Score the Duck Breast
Using a sharp knife, score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- 2
Roast the Duck Breast
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook until the skin is crispy and the fat has rendered, about 6-8 minutes. Flip the breasts and sear for an additional 3-4 minutes. Transfer to a preheated oven at 400°F (200°C) and roast for 8-10 minutes for medium-rare. Let rest before slicing.
Pickled Cherry Preparation
- 3
- 4
Pickle the Cherries
Add the pitted cherries to the brine and simmer for 5 minutes. Remove from heat and let cool before refrigerating for at least 1 hour.
Golden Beets Preparation
- 5
Roast the Beets
Toss the diced golden beets with olive oil and salt. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender.
Wilted Greens Preparation
- 6
Beet Puree Preparation
- 7
Blend the Beet Puree
In a blender, combine cooked beets and butter. Blend until smooth, adding water if necessary to achieve desired consistency. Season with salt to taste.
Cherry Jus Preparation
- 8
Make the Cherry Jus
In a saucepan, combine cherry juice and red wine. Bring to a simmer and reduce until thickened, about 10-15 minutes. Stir in butter and season with salt to taste.
