Duck Breast Recipe
Seared duck breast with cherry demi-glace, served over wild rice and vegetables.
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Ingredients
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Duck Breast
Cherry Demi-Glace
Wild Rice and Vegetables
Method
Duck Breast
- 1
Prepare the duck breasts
Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
- 2
Sear the duck breasts
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes, or until the skin is golden brown and most of the fat has rendered. Flip and cook for another 4-5 minutes until the internal temperature reaches 130°F for medium-rare.
- 3
Rest the duck
Transfer the duck breasts to a cutting board and let rest for 5-10 minutes before slicing.
Cherry Demi-Glace
- 4
Sauté shallots
In a small saucepan, heat butter over medium heat. Add the chopped shallot and cook until softened, about 2 minutes.
- 5
- 6
Add cherries and demi-glace
Stir in the cherries, demi-glace, balsamic vinegar, and thyme (if using). Simmer for another 5 minutes until slightly thickened and cherries are tender.
- 7
Finish sauce
Taste and adjust seasoning if necessary. Keep warm until ready to serve.
Wild Rice and Vegetables
- 8
Cook the rice
Rinse the wild rice blend under cold water. Combine with water or chicken broth in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
- 9
Sauté vegetables
While the rice is cooking, heat olive oil in a skillet over medium heat. Add the diced carrot and cook for about 3 minutes. Add the zucchini and red bell pepper, and continue to cook for another 5-6 minutes until vegetables are tender. Season with salt and pepper.
- 10
Combine rice and vegetables
Stir the sautéed vegetables into the cooked wild rice. Adjust seasoning as needed and keep warm for serving.