Recipes & Food
Cinnamon Roasted Duck Breast
- 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
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