Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stu

Recipe by Derf2440
READY IN: 1hr 54mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • The Marinade.
  • Wash and dry duck breasts, score fat side of breasts, diagonally into diamonds, barely through to the meat.
  • Sprinkle with salt and freshly ground pepper.
  • Place in a ziplock plastic bag, add buttermilk, sage and balsamic vinegar.
  • Squeeze air out of bag and seal.
  • Massage bag to distribute marinade around duck breasts.
  • Refrigerate overnight.
  • The Stuffing:
  • The stuffing can be made ahead and reheated when needed.
  • I reheated it in the microwave.
  • Remove duck breasts from marinade and set aside, reserving 1/4 cup marinade, discard the rest.
  • Heat olive oil in large nonstick frypan.
  • Add shallots, red pepper and garlic, sauté for 2 minutes.
  • Add brown basmati rice and salt; stir to coat, cook for 2 minutes.
  • Add wine and deglaze pan, add chicken stock and reserved marinade.
  • Bring to boil, reduce heat, cover with a tight fitting lid and simmer for 45 minutes, no peeking or until rice is tender and liquid is absorbed; set aside.
  • The Breasts:
  • Heat butter and olive oil in a large nonstick frypan.
  • Dry excess marinade off breasts.
  • Place marinated duck breasts skin/fat side down; on medium high heat, brown until skin/fat is well browned, about 20 minutes, turn and cook to rare or medium rare, about 10 minutes.
  • Remove to a platter and keep warm.
  • Drain fat from frypan, add the wine and deglaze the pan, slowly add the buttermilk, while stirring, add the balsamic vinegar.
  • Add the sour cherries, bring to boil, on medium high heat simmer until reduced and thickened by about half, about 15 minutes.
  • To Plate & Garnish:
  • Reheat stuffing if necessary.
  • Place 1/2 cup stuffing in the centre of each of two plates.
  • Slice duck breasts into about 4 slices and place attractively against stuffing, skin side up, on each plate.
  • Drizzle the sour cherry reduction over and around the stuffing and duck breasts, including some of the cherries.
  • Sprinkle half of the toasted almonds over all on each plate and garnish each plate with half the sage leaf strips.
  • Serve at once.
  • (To reconstitute dried cherries if using, place in 2 cups water and bring to boil, simmer until cherries plump up, drain and use as fresh).
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