Cherry Balsamic Duck

yields 2 dishes

Pickled Cherries

Red Quinoa with Almonds & Herbs

  • 1 C red quinoa
  • 2 C chicken stock
  • 1 microplaned garlic clove
  • 1 t worcestershire 
  • 1 t olive oil
  • 1 T sliced almonds
  • 1 T mint chiffonade
  • 1 T parsley chiffonade
  • 1 t thyme chiffonade

Add almonds to dry pan, heat and stir until almonds are toasted; set aside.  Add red quinoa to heavy bottom sauce pan at medium-high heat; slightly toast grain.  Add chicken stock, garlic clove, and season.  Bring to a boil, then reduce to a slight simmer and add worcestershire.  Allow quinoa to cook until tender; approximately 20 minutes.  When ready to serve: warm quinoa; add olive oil, herbs, and toasted almonds.  Add salt and pepper to taste.

Balsamic Glazed Duck Breast

  • 2 duck breasts
  • 1 C balsamic vinegar
  • 4 T dark brown sugar
  • 1 microplaned garlic clove
  • 1 T worcestershire 

Combine balsamic, brown sugar, garlic, and worcestershire in a heavy bottomed sauce pan.  Bring to a boil, then lower heat to a slight simmer.  Reduce until glaze coats the back of a spoon; set aside.  Score duck breasts skin in a 1/2 in. crosshatch pattern; careful not to pierce the meat.  Season duck; skin-side down in a cold heavy sauté pan; turn heat to medium.  Allow duck breast to render, and skin to become crispy; about 15 minutes. Flip each and allow to cook for about a minute, brush balsamic glaze on skin.  Flip back over and cook until desired doneness; 135°F for medium rare.  Remove duck from pan and rest for 5-10 minutes.

Plating:

brush balsamic glaze in stripe along plate.  Spoon red quinoa along balsamic.  Slice duck breast and place on quinoa.  Top plate with pickled cherries.

Pairing:

cocktail: Cherry Thyme Punch

beer: hefeweizen