Hazelnut-Crusted Duck Breast with Sun-Dried Cherry Sauce

Entree, Winner 1999 MLF Recipe Contest, Chef Ron Hall


Prep Time {50 min}

Cook Time {40 min}

Serving Size {6 servings}


Sun-Dried Cherry Sauce:

1 Cup Dried Sweet Cherries

As Needed Hot Water

1 1/2 Cups Red Wine

1 Cup Honey

1/4 Cup Orange Juice

1/2 Cup Sugar

1 Each Cinnamon Stick, broken in half

Hazelnut Crust:

1 Cup Hazelnuts, Toasted, finely chopped

1 Cup Fresh Bread Crumbs

1/2 Cup Parsley, chopped

1 Each Shallot, minced

2 Tablespoons Rosemary, chopped

2 Each Large Eggs, beaten

2 Tablespoons Milk

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

As Needed Salt, Black Pepper

4 Tablespoons Butter

2 Tablespoons Olive Oil

Pan-Fried Vegetables:

1 Tablespoon Olive Oil

1 Tablespoon Garlic, chopped

12 Ounces Snow Peas, cleaned

2 Cups Red Bell Peppers, julienne

As Needed Salt, Black Pepper


6 Each Lemon Peel


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Sun-Dried Cherry Sauce: Soak cherries in water 10 minutes, drain. Reserve cherries. Combine red wine, honey, orange juice, sugar and cinnamon stick in saucepan. Over medium-high heat, reduce to 1 1/2 cups. Discard cinnamon; add reserved cherries. Keep warm.

Hazelnut Crust and Duck: Combine first 5 ingredients in shallow pan. Combine eggs and milk in separate pan. Season duck with salt and pepper. Dip duck into egg mixture, then hazelnut breading; coat thoroughly.

At service, heat butter and oil together. Add duck; pan-fry both sides. Finish cooking in 350°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 6 slices. Serve hot.

Pan-Fried Vegetables: Saute garlic in hot oil. Add snow peas and peppers; heat until tender- crisp. Season with salt and pepper.

To Serve: Place prepared seasonal vegetables on one side of plate. Cover other side of plate with 2 ounces cherry sauce. Place duck on sauce. Garnish plate with curled lemon peel.

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Although complex...sooooo worth it in the end. This is my holiday special now!