Duck Breast Marinated In Buttermilk Sage On Brown Rice Stu Recipes

DUCK BREAST MARINATED IN BUTTERMILK & SAGE ON BROWN RICE STU

Steps:

• The Marinade.
• Wash and dry duck breasts, score fat side of breasts, diagonally into diamonds, barely through to the meat.
• Sprinkle with salt and freshly ground pepper.
• Place in a ziplock plastic bag, add buttermilk, sage and balsamic vinegar.
• Squeeze air out of bag and seal.
• Massage bag to distribute marinade around duck breasts.
• Refrigerate overnight.
• The Stuffing:.
• The stuffing can be made ahead and reheated when needed.
• I reheated it in the microwave.
• Remove duck breasts from marinade and set aside, reserving 1/4 cup marinade, discard the rest.
• Heat olive oil in large nonstick frypan.
• Add shallots, red pepper and garlic, sauté for 2 minutes.
• Add brown basmati rice and salt; stir to coat, cook for 2 minutes.
• Add wine and deglaze pan, add chicken stock and reserved marinade.
• Bring to boil, reduce heat, cover with a tight fitting lid and simmer for 45 minutes, no peeking or until rice is tender and liquid is absorbed; set aside.
• The Breasts:.
• Heat butter and olive oil in a large nonstick frypan.
• Dry excess marinade off breasts.
• Place marinated duck breasts skin/fat side down; on medium high heat, brown until skin/fat is well browned, about 20 minutes, turn and cook to rare or medium rare, about 10 minutes.
• Remove to a platter and keep warm.
• Drain fat from frypan, add the wine and deglaze the pan, slowly add the buttermilk, while stirring, add the balsamic vinegar.
• Add the sour cherries, bring to boil, on medium high heat simmer until reduced and thickened by about half, about 15 minutes.
• To Plate & Garnish:.
• Reheat stuffing if necessary.
• Place 1/2 cup stuffing in the centre of each of two plates.
• Slice duck breasts into about 4 slices and place attractively against stuffing, skin side up, on each plate.
• Drizzle the sour cherry reduction over and around the stuffing and duck breasts, including some of the cherries.
• Sprinkle half of the toasted almonds over all on each plate and garnish each plate with half the sage leaf strips.
• Serve at once.
• (To reconstitute dried cherries if using, place in 2 cups water and bring to boil, simmer until cherries plump up, drain and use as fresh).

SAGE DUCK BREASTS WITH BALSAMIC HONEY

Steps:

• Marinade:.
• Combine buttermilk, Dijon mustard and garlic.
• Place duck breast in a plastic bag or container and add marinade.
• Refrigerate 4 hours or overnight.
• Sauce:.
• Combine honey and vinegar.
• Duck:.
• Remove duck from marinade, rinse and pat dry.
• Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
• Place 2 sage leaves in each pocket.
• Score skin with diagonal cuts at 1/4 inch intervals.
• Turn breasts and score in the opposite direction.
• Heat a skillet over medium heat, add breasts and cook 5 minutes.
• Reduce heat to medium low and cook 5 minutes.
• Turn breasts and cook 5-8 minutes.
• Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.

MARINATED DUCK BREAST WITH SAUTED POTATOES

Steps:

• In medium bowl, combine oil, vinegar, chopped garlic, 1 sprig thyme, 1 sprig rosemary, salt, and pepper. Add duck, cover with plastic wrap, and marinate, turning occasionally, overnight in the refrigerator.
• Remove duck from marinade, and pat dry with paper towels; discard marinade. Set aside. Place a heavy-bottomed skillet over medium heat. Add duck, skin-side down, and cook until the skin is browned and crispy, about 8 minutes. As excess fat accumulates, drain into a heatproof bowl and reserve. Increase heat to medium-high; turn duck, and cook for 5 minutes. Transfer to cutting board; allow to rest for 10 minutes before slicing.
• Meanwhile, pour reserved fat into a cast-iron skillet over high heat. Add potatoes; when just beginning to brown, add picked rosemary, thyme, and remaining unpeeled garlic. Saute until potatoes are crispy and golden, 6 to 8 minutes.
• Just before serving, slice duck across the grain into 1/2-inch-thick slices. Fan out decoratively between two plates. Garnish each with a rosemary sprig; serve with potatoes.