Recipes & Food

Cinnamon Roasted Duck Breast

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
 
June 15, 2021 | Christie Mavety

Exciting Winery News - Season Update

We’re pleased to announce that the Blue Mountain Vineyard and Cellars tasting room will open by reservation for the season on Thursday, July 1, 2021. We’re looking forward to reconnecting with you in person, particularly as this year marks the winery’s 30th anniversary, and we have a lot to celebrate!  Continue »

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