Duck Breast with Balsamic Glaze

Grand Prize Winner, 2002 Student Chef Recipe Contest, Chef Liu Jaing

Ratings

Prep Time {32 min; 20 min inactive}

Cook Time {1 hr 15 min }

Serving Size {6 servings}

Ingredients


Marinade:


6- 8oz Maple Leaf Farms Boneless Duck Breasts


2 Tsp Each Ground Coriander, Cumin


1 1/2 Tsp Ground Cloves


1 Tsp Ground Allspice


2 Shallots, minced


4 Tbsp Oil


To Taste Salt and Pepper


Balsamic Glaze:


3/4 Cup Chopped Shallots


1/2 Cup White Wine


1/4 Cup Chopped Fresh Rosemary


1 1/2 Cups Balsamic Vinegar


2 Tbsp Butter


To Taste Salt and Pepper


Couscous:


1 Tbsp Butter


3 Cups Israel Couscous


1 Tsp Cumin


1/4 Tsp Nutmeg


1/2 Cup Each Dried Apricots, Dried Cherries


4 1/2 Cups Boiling Water


1/4 Cup Chopped Parsley


To Taste Salt and Pepper

Directions

Share this recipe

Marinade: 1. Score duck breast skin at 1/4-inch intervals, being careful not to cut into breast meat. Rotate breasts; score again making a criss-cross pattern.


2. Combine coriander, cumin, cloves, and allspice. Lightly toast. Add shallots and oil to spices; stir. Pour marinade over duck breasts; coat well. Marinate, covered, in refrigerator for 20 minutes.


3. At service, remove duck from marinade. Season with salt and pepper. Preheat pan on medium-low heat. Cook breasts skin side down for about 8- 12 minutes or until fat is rendered and skin is crisp and brown. Turn breasts over and cook 1-2 minutes. Then place breasts in 375 degree oven for 8-10 minutes or until internal temperature reaches 155 degrees. Let breasts rest 2-3 minutes before slicing.


Balsamic Glaze: 4. Saute shallots until tender. Add white wine; reduce until almost dry. Add rosemary and vinegar. Simmer until liquid is reduced by half and will coat the back of a spoon; strain. Add butter to the remaining liquid. Season with salt and pepper.


Couscous: 5. In a saucepan, melt butter and add couscous. Add cumin, nutmeg, apricots and cherries. Add boiling water; cover. After liquid has been absorbed, add parsley. Season with salt and pepper.


To serve: 6. Place couscous on plate. Fan duck slices around couscous. Drizzle duck and plate with Balsamic Glaze.



Reviews  { write a review }

Anonymous

I added organic brown sugar to the marinate..........did not use all spice & cumin ( didn't have any ) the gem of the dish was the glaze.....6 flags, more fun baby

Anonymous

I had something similar in Port Townsend, WA at the Belmont. I'm hooked on duck!

Anonymous

best duck ever

Anonymous

Great

Anonymous

my favorite, favorite, favorite duck recipe!

Anonymous

simple and delicious.