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Duck Breast Crusted with Honeyed Nuts Coffee Infusion and Brandied Cherries Recipe

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Duck Breast Crusted with Honeyed Nuts Coffee Infusion and Brandied Cherries
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Ingredients
16
Count
Nutrition
1071
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. To make the crust, chop the toasted nuts coarsely. Do not reduce the nuts to a powder. Stir the nuts into the honey and set aside.
  2. To make the coffee sauce, in a heavy-bottomed saucepot, bring the consomme and the cream to a boil, reduce the heat, and let simmer. Stirring occasionally, reduce the sauce by about 3/4, until it will coat the back of a wooden spoon. Add the cracked coffee beans, cover, and turn off the heat. Let the sauce infuse for 10 minutes, then strain, and adjust the seasoning with salt and pepper. Set sauce aside and keep warm.
  3. Preheat the broiler. To prepare the duck breast, trim away excess fat and lightly score the skins with a sharp knife. Season with salt and pepper and cook, skin side down, over medium heat in 4 tablespoons of the canola oil. As the duck breasts render their own fat, the skins will crisp and become golden brown. Drain off excess fat periodically. Cook the duck breasts for about 10 minutes. Turn the breasts onto their flesh side and cook for 1 more minute. Remove the breasts from the pan, and wipe pan clean with a paper towel.
  4. In a separate saute pan, heat the remaining canola oil. Add the endive, orange zest, and sugar, and saute until the endive is wilted. Set aside and keep warm.
  5. Spread each breast with 1 1/2 tablespoons of the honey nut crust, and place them back in the clean pan. Caramelize the duck under the broiler for 1 minute, making sure the crust doesn't burn. Remove the breasts to a plate and rest for 5 minutes.
  6. To serve duck breast, slice each breast into 1/4-inch thick pieces and fan out. Place slices on warmed plates with sauteed endive. Pour the coffee sauce around duck breast, and garnish with the brandied cherries.
  7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1071.37 Kcal (4486 kJ)
Calories from fat 769.54 Kcal
% Daily Value*
Total Fat 85.5g 132%
Cholesterol 164.43mg 55%
Sodium 98.49mg 4%
Potassium 455.97mg 10%
Total Carbs 72.49g 24%
Sugars 38.89g 156%
Dietary Fiber 4.33g 17%
Protein 10.96g 22%
Vitamin C 22.6mg 38%
Iron 1.4mg 8%
Calcium 151.5mg 15%
Amount Per 100 g
Calories 335.07 Kcal (1403 kJ)
Calories from fat 240.67 Kcal
% Daily Value*
Total Fat 26.74g 132%
Cholesterol 51.43mg 55%
Sodium 30.8mg 4%
Potassium 142.6mg 10%
Total Carbs 22.67g 24%
Sugars 12.16g 156%
Dietary Fiber 1.35g 17%
Protein 3.43g 22%
Vitamin C 7.1mg 38%
Iron 0.4mg 8%
Calcium 47.4mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.8
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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