Recipes & Food

Cinnamon Roasted Duck Breast

Recipe Date:
March 13, 2013
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 4 Duck Breast
  • 4 tbsps Sundried Cherries, sliced (make sure they are soft)
  • 2 Shallots, diced fine
  • 1/4 cup Pinot Noir
  • 3 ozs butter
  • cinnamon
  • salt
  • pepper
Directions

Score the duck skin in a cross hatch pattern. Season with a light dusting of cinnamon, salt and pepper. Place skin side down in a saute pan.  Render the fat under a moderate heat till the skin is crispy and nicely browned.  This will take about 5 minutes.  Give the opposite side a quick sear and remove from pan.  Pour out any liquid fat.  Add the shallots and saute for a minute or two until clear and starting to caramelize.  Add the cherry slices and deglaze with the Pinot Noir.  Reduce by 75%.  Remove from heat and whisk in the butter. Season with salt and pepper.   Finish cooking the duck in a pre-heated oven at 400˚ F for 8 minutes or until the duck has reached the desired doneness.  Remove from oven and let rest for 5 minutes. Slice and serve.

Serve with a wild mushroom risotto and roasted root vegetables. 

Recipe provided by Chef Roger Planiden - Culinary Adventure

 

Christie Mavety
 
April 22, 2016 | Christie Mavety

Composting at Blue Mountain

One of the key pieces to sustainability in the vineyard is our use of composting.  Continue »

Instagram Feed

Our latest tweets

KOGCorp profile
RT @FabFrugalVan: Roasted Long Island Duck Breast king oyster mushroom, guanciale @BlueMtnWinery 2013 Reserve Pinot Noir @bluewatercafe @B
QMUNITY profile
Thanks to our Stack the Rack wine sponsor @BlueMtnWinery . https://t.co/e0M1UuEYML

Join us

Share or like Blue Mountain at the following social media sites for all of the latest updates.