Cost per recipe $104.36 view details
- 4 x Boneless duck breast halves
- Â Â Salt, pepper
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion, thinly sliced
- 2 x Garlic cloves, chopped
- 1 c. Chicken broth
- 1 c. Cabernet Franc (a light red wine)
- 3 sprg fresh thyme
- 1 Tbsp. Minced Italian parsley
- 1/3 c. Dry cherries (choose cherries which aren't too sweet)
- 1 Tbsp. Honey
- 1Â 1/2 Tbsp. Tomato paste
- 1 Tbsp. Balsamic vinegar
- Â Â Cooked angel-hair pasta
- It sounded so good which I thought I'd share it with you all even though I haven't tried it yet. It originates with the winemaker at Chateau Ste.
- With tip of sharp knife, pierce duck skin in several places. Season duck on both sides with salt and pepper. Heat heavy-bottomed skillet. Add in duck, skin-side down, and brown five min or possibly till fat is rendered from skin.
- Turn and brown second side one to two min. Remove duck and reserve.
- Pour off all but 1 Tbsp. duck fat. Add in oil and heat. Add in onion and garlic and saute/fry till onion is tender, about five min. Add in broth, wine, thyme, parsley, cherries, honey and tomato paste. Bring to boil. Cook till liquid is reduced by one-third.
- Meanwhile, remove and throw away duck skin. Using sharp knife, cut duck into 1/8-inch-thick slices. Return duck to sauce and heat through, about five min. Stir in vinegar and season to taste with salt and pepper.
- To serve, arrange mound of warm pasta on each of two plates. Top each with half of duck and half of sauce. Serve immediately.
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|Amount Per Recipe||%DV|
|Recipe Size 1522g|
|Calories from Fat 567||36%|
|Total Fat 63.21g||79%|
|Saturated Fat 21.17g||85%|
|Trans Fat 0.0g|
|Total Carbs 50.48g||13%|
|Dietary Fiber 5.5g||18%|