DUCK BREAST WITH LEEK AND CRANBERRY
French inspired Seared Duck Breast with Leeks, Cranberries and a wonderful Red Wine sauce. Fabulous served with wasabi mashed potatoes for a warm aromatic contrast. My version of a recipe from a duck supplier. Be sure to use a slightly more complex red wine such as Shiraz or Cabernet Sauvignon.
Provided by Gary 62
Categories Duck Breasts
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut leek into thin slices.
- Heat butter in sauce pan. Add the leek and cook until translucent.
- Season with salt, pepper and nutmeg. Remove from heat and set aside.
- In a skillet over high heat, brown duck breast for 3 minutes.
- on each side. Remove and place in a pre-heated 175°F (80°C) oven.
- Skim the fat from the skillet. Sprinkle sugar and vinegar into the skillet,.
- and simmer for 1 minute to reduce volume. Add the red wine,.
- continuing to simmer until the volume in reduced by half.
- Add cranberries soon enough to be tender.
- Add the diced cold butter and stir until thick.
- Spoon the leek into the centre of each plate. Cut the breast into.
- thin slices and arrange in a star shape around the leek.
- Spoon sauce over the dish.
Nutrition Facts : Calories 914.8, Fat 62.8, SaturatedFat 22.9, Cholesterol 387.4, Sodium 377.4, Carbohydrate 9.7, Fiber 0.8, Sugar 3.4, Protein 59.8
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