TASTEful Recipe: Roasted Duck Breast With Port Sherry Sauce And Wild Rice Supreme
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Today, you can find skinned, boned duck breasts in the freezer at some of your larger super markets or ask the chef at your favorite restaurant or your neighborhood butcher if they would order them for you. A good Cabernet goes well with this dish.
Roasted Duck Breast With Port Sherry Sauce And Wild Rice Supreme
Yields: 2 servings
- 2 Large duck breasts, halved boned, the skin left on
- 1/4 Teaspoon olive oil
- 1/2 Teaspoon fresh thyme, minced
- Salt and freshly ground pepper to taste
- Preheat the oven to 450 degrees F.
- Rub duck breasts with olive oil, thyme, salt & pepper.
- Place duck breasts skin side up, on a rack in a heavy pan.
- Roast the breasts 15 minutes. Remove from the oven. Reduce the heat to 300 degrees F.
- Spoon 1/4 cup of the Port sauce over the duck breasts and return to the oven for 10 more minutes.
- Cut the breasts diagonally into slices and fan the slices on individual serving plates.
- Spoon the remaining sauce over the slices and serve.
Yields: 3/4 Cup
A good ruby red Port is a treat I enjoy sipping in front of a glowing fireplace on a cold night. I created a sauce for the duck breasts I had purchased for a dinner party from a large bottle of Spanish Port. You can usually find Bing cherries in the fall, but canned cherries will also work. The sauce keeps well in the refrigerator and may be prepared several days ahead, then warmed just before serving.
- 1/2 Cup of a port
- 1/2 Cup Michigan Cherry Preserves
- 1/4 Cup honey
- 1 15-ounce can dark sweet cherries
- 1/2 Cup fresh orange juice
- Two 2 inch x 1 inch strips of orange peel
- In a 1 quart, non-reactive saucepan, combine all the ingredients.
- Bring to a boil over medium high heat with an occasional stir.
- Reduce the heat to low and simmer 15 to 20 minutes until the sauce is reduced and slightly thick.
- Serve slightly warmed over roasted duck or chicken breasts.
Wild Rice Supreme
Yields: 4-6 servings
Wild rice is the perfect accompaniment for turkey, chicken or game. Not everyone cares for wild rice, but you can find quick and easy boxes that mix both wild and long grain rice together and only take five minutes to cook. I would recommend not using the packaged seasonings that come in the box and to use chicken or vegetable stock instead of water to cook the rice, then continue with step three in this recipe.
- 1 Cup uncooked rice
- 5 1/2 Cups chicken stock
- 1/4 Cup olive oil
- 1 Four ounce box of freshly sliced mushrooms
- 4 Scallions (green onions), thinly sliced
- 1 Cup pecan halves, toasted
- 1 Teaspoon salt
- Freshly ground pepper to taste
- Put rice in a strainer, rinse thoroughly under cold water and empty into a medium-size heavy saucepan.
- Add the chicken stock and bring to a boil over high heat.
- Turn the heat to simmer and cook the rice uncovered for 45 minutes.
- Check after 30 minutes. The rice should not be too soft.
- Line a colander with paper towels. Empty the cooked rice into the colander to drain then transfer to a bowl.
- In a medium skillet, heat olive oil over medium high heat.
- Add the mushrooms and scallions then lower heat to medium. Saute about 5 minutes until mushrooms are tender.
- Add sauteed vegetables and remaining ingredients to rice and toss gently and season to taste.
- Allow to stand 15 minutes to develop flavors before serving.
Photo: Courtesy of Whole Foods Market