Best Goat Cheese Cherry And Walnut Stuffed Duck Breast With A Champagne Glaze Recipes

DUCK BREASTS WITH BALSAMIC CHERRY GLAZE

Steps:

• For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
• Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
• With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
• Season the duck breasts with the salt and pepper.
• Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
• Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
• Momentarily remove the duck from the pan and set the duck aside.
• Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
• Transfer the sage to paper towels to drain.
• Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
• Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
• Remove the duck from the pan and slice the breasts crosswise or diagonally.
• For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.

STUFFED DUCK BREAST WITH WALNUT, DRIED CHERRIES AND GOAT CHEESE

Steps:

• Carefully cut a pocket into the side of the duck breast horizontally, being careful not to cut all the way through. Combine the goat cheese and walnuts in a bowl, then gently spoon inside the pocket in the duck breast. Set aside.
• Macerate the dried cherries in 1 cup of the Champagne for 10 minutes. Pour the rest of the Champagne in a saucepan and simmer until reduced to 1/4 cup. Stir in sugar, season to taste and set aside.
• Cut a crosshatch pattern into the skin of the duck breast being careful to not cut through to the flesh. Sprinkle the flesh side with salt.
• Place in the oil in a pan, skin-side down, over medium-low heat. Cook to render of some of the fat and crisp up the skin, 5 to 7 minutes.
• Flip the breast, reduce the heat to medium and cook on the flesh side, about 4 minutes for medium-rare. Remove from the pan and allow to rest for 5 minutes.
• Slice and serve topped with sauce and mashed sweet potatoes.
• Peel the sweet potatoes and cut into 1/2-inch pieces. Place the potatoes in a large saucepan, fill with water to cover and add some salt. Bring the water to a boil over medium-high heat. Cook the potatoes until fork tender (a fork pierces a piece easily), about 13 minutes.
• Drain the potatoes well. Transfer them to a food processor and blend until smooth. Add the goat cheese, butter, honey, cinnamon, ginger and 1/2 teaspoon salt. Blend again until everything is well combined. Transfer to a bowl and let cool for 1 minute.
• Spoon the potatoes into a resealable plastic bag with its corner snipped or a pastry bag fitted with a tip, or spoon directly onto plates.

SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE

Steps:

• Preheat oven to 375ºF.
• To prepare the stuffing: Sauté onion in butter until onion is transparent.
• Remove from heat.
• In a large bowl Add salt, and combine with rice, chopped sage and pecans.
• Taste and adjust seasoning to your taste.
• You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
• Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
• Rinse and dry the duck.
• Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
• Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
• Ducks contain lots of natural fat so require no basting.
• Roast at 375ºF for about 22 minutes a pound.
• A 6 pound duck should be done in about 2 1/4 hours.
• When duck is done let it set for about 20 minutes to let the juices settle before carving.
• While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
• Heat over medium flame until the mixture is reduced by half.
• Transfer to a serving touraine with a ladle.
• Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.