Duck Breast with Sun-Dried Cherry-Macadamia Pesto

Entree, Winner 1999 MLF Recipe Contest, Chef Andrew Cavalotto

Serving Size {6 Servings}

Ingredients


Marinade:


1/2 Cup each Rice Wine Vinegar, Mirin (Rice Wine)


1 Cup Sun-Dried Cherries, chopped


1/4 Cup each Chopped Ginger, Sugar


1 Cup Canola Blended Olive Oil


6- 8 oz Each Maple Leaf Farms Boneless, Skinless Duck Breasts


Hibiscus Glaze:


2 Cups Port Wine


6 Each Dried Hibiscus Flowers


1/2 Teaspoon Black Peppercorns


2 Cups Reduced Duck Stock, start with 6 cups


1 Cup Guava Preserves or Jam


As Needed Kosher Salt


Roasted Quinoa Napoleon:


1 1/2 Cups Quinoa


1/2 Teaspoon Butter


1/4 Cup Maui or Sweet Onions, finely chopped


1/4 Cup Kirsch


3 Cups Duck Stock


As Needed Kosher Salt, Pepper


12 Medium Shiitake Mushrooms, grilled, sliced


Pesto:


2 Cups Sun-Dried Cherries, hydrated


1/2 Cup Unsalted Macadamia Nuts, crushed, lightly toasted


1/2 Teaspoon Ginger, chopped


1/2 Cup Canola Oil


As Needed Kosher Salt, White Pepper


Garnish:


As Needed Grilled Seasonal Vegetables

Directions

Share this recipe

Marinade: Puree rice wine vinegar, mirin, cherries, ginger and sugar until smooth. Slowly incorporate oil; pour over duck. Marinate, covered, in refrigerator 12 hours.


At service, remove duck from marinade. Sear on both sides in hot skillet. Finish cooking in 400°F oven until slightly below an internal temperature of 152°F. Coat duck with pesto (recipe below). Finish cooking in 400°F oven to an internal temperature of 152°F to 155°F. Resting should bring internal temperature to an ideal 160°F. Slice each breast into 5 or 6 slices. Serve hot.


Hibiscus Glaze: Combine first 3 ingredients. Over medium-low heat, reduce by half. Add duck stock; bring to boil. Add preserves; bring to boil. Reduce heat; season with salt. Simmer until glaze coats back of spoon. Serve hot.


Roasted Quinoa Napoleon: Place quinoa on parchment-lined sheet pan. Roast in 400°F oven until golden brown. Sweat onions in butter. Deglaze with kirsch. Add roasted quinoa; blend. Add stock; bring to boil. Reduce heat; simmer, covered, until liquid is absorbed. Season with salt and pepper. Mold quinoa in six rings, layered with 1 shiitake in middle and one on top.


Sun-Dried Cherry-Macadamia Pesto: Process first three ingredients until coarsely chopped. Slowly add oil until incorporated. Season with salt and pepper.


To Serve: Unmold quinoa. Drizzle half of the plate with glaze. Top glaze with duck and then place seasonal grilled vegetables on the other half of the plate.



Reviews  { write a review }