Duck Breast with Sun-Dried Cherry-Macadamia Pesto

Entree, Winner 1999 MLF Recipe Contest, Chef Andrew Cavalotto

Serving Size {6 Servings}



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


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


As Needed Grilled Seasonal Vegetables


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 }