Hudson Valley Duck Recipe
Seared Crispy Duck Breast, Cherry Balsamic Glaze, Forbidden Black Rice
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Ingredients
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Duck Breast
Cherry Balsamic Glaze
Forbidden Black Rice
Method
Preparing the Duck Breast
- 1
Score the Duck Breasts
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Duck
Season both sides of the duck breasts generously with salt and black pepper.
- 3
Render the Duck Fat
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and allow the fat to render slowly while the skin crisps up, about 6-8 minutes.
- 4
Sear the Duck
Once the skin is crispy and golden brown, flip the duck breasts over and cook for an additional 3-4 minutes, or until the desired doneness is reached.
- 5
Rest the Duck
Remove the duck from the skillet and let it rest for 5-10 minutes before slicing.
Making the Cherry Balsamic Glaze
- 6
Combine Ingredients
In a saucepan, combine the fresh cherries, balsamic vinegar, honey, and chopped thyme.
- 7
Simmer the Glaze
Bring the mixture to a simmer over medium heat, stirring occasionally.
- 8
Reduce the Glaze
Allow the glaze to reduce for about 15-20 minutes until it thickens and coats the back of a spoon.
- 9
Cool the Glaze
Remove from heat and set aside to cool slightly.
Cooking the Forbidden Black Rice
- 10
Rinse the Rice
Rinse the forbidden black rice under cold water until the water runs clear.
- 11
Combine Rice and Water
In a medium saucepan, combine the rinsed black rice, water, and salt.
- 12
Cook the Rice
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the water is absorbed.
- 13
Fluff the Rice
Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.