Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stu
photo by Derf2440
- Ready In:
- 1hr 54mins
- Ingredients:
- 21
- Serves:
-
2
ingredients
-
The Marinade
- 2 duck breasts, skin with fat left on
- 2 cups buttermilk
- 4 -5 large fresh sage leaves, rubbed and chopped
- 1 tablespoon balsamic vinegar
- salt & freshly ground black pepper
-
The Stuffing
- 1 tablespoon olive oil
- 4 shallots, chopped
- 1⁄4 cup sweet red pepper, finely chopped
- 2 garlic cloves, smashed
- 1⁄2 cup brown basmati rice
- 1⁄4 teaspoon salt
- 1⁄2 cup chicken stock
- 1⁄2 cup dry red wine
-
The Breasts
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1⁄2 cup dry red wine
- 1⁄2 cup buttermilk
- 1 tablespoon balsamic vinegar
- 1 1 cup sweet cherries or 1 cup dried cherries, reconstituted, if preferred
-
The Garnish
- 2 tablespoons sliced almonds, toasted
- 3 -4 large fresh sage leaves, rolled and cut in strips
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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Reviews
-
Made this with wild caught teal duck breast and it was great. Next time, I will add a little more stock & wine to the rice. Also, would cut the cherries about in half (personal taste). The only reason I gave it 4 stars is the consistency of the reduction was a little funny to me. But overall, it tasted great! And my sometimes picky husband liked it too - the recipe is a keeper.
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