Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stu Recipe

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Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stu
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Ingredients
21
Count
Nutrition
1131
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. The Marinade.
  2. Wash and dry duck breasts, score fat side of breasts, diagonally into diamonds, barely through to the meat.
  3. Sprinkle with salt and freshly ground pepper.
  4. Place in a ziplock plastic bag, add buttermilk, sage and balsamic vinegar.
  5. Squeeze air out of bag and seal.
  6. Massage bag to distribute marinade around duck breasts.
  7. Refrigerate overnight.
  8. The Stuffing:.
  9. The stuffing can be made ahead and reheated when needed.
  10. I reheated it in the microwave.
  11. Remove duck breasts from marinade and set aside, reserving 1/4 cup marinade, discard the rest.
  12. Heat olive oil in large nonstick frypan.
  13. Add shallots, red pepper and garlic, sauté for 2 minutes.
  14. Add brown basmati rice and salt; stir to coat, cook for 2 minutes.
  15. Add wine and deglaze pan, add chicken stock and reserved marinade.
  16. Bring to boil, reduce heat, cover with a tight fitting lid and simmer for 45 minutes, no peeking or until rice is tender and liquid is absorbed; set aside.
  17. The Breasts:.
  18. Heat butter and olive oil in a large nonstick frypan.
  19. Dry excess marinade off breasts.
  20. Place marinated duck breasts skin/fat side down; on medium high heat, brown until skin/fat is well browned, about 20 minutes, turn and cook to rare or medium rare, about 10 minutes.
  21. Remove to a platter and keep warm.
  22. Drain fat from frypan, add the wine and deglaze the pan, slowly add the buttermilk, while stirring, add the balsamic vinegar.
  23. Add the sour cherries, bring to boil, on medium high heat simmer until reduced and thickened by about half, about 15 minutes.
  24. To Plate & Garnish:.
  25. Reheat stuffing if necessary.
  26. Place 1/2 cup stuffing in the centre of each of two plates.
  27. Slice duck breasts into about 4 slices and place attractively against stuffing, skin side up, on each plate.
  28. Drizzle the sour cherry reduction over and around the stuffing and duck breasts, including some of the cherries.
  29. Sprinkle half of the toasted almonds over all on each plate and garnish each plate with half the sage leaf strips.
  30. Serve at once.
  31. (To reconstitute dried cherries if using, place in 2 cups water and bring to boil, simmer until cherries plump up, drain and use as fresh).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1130.69 Kcal (4734 kJ)
Calories from fat 366.15 Kcal
% Daily Value*
Total Fat 40.68g 63%
Cholesterol 322.45mg 107%
Sodium 938.42mg 39%
Potassium 1646.22mg 35%
Total Carbs 98.15g 33%
Sugars 45.12g 180%
Dietary Fiber 10.08g 40%
Protein 75.69g 151%
Vitamin C 55.8mg 93%
Vitamin A 0.1mg 2%
Iron 34mg 189%
Calcium 508.7mg 51%
Amount Per 100 g
Calories 102.89 Kcal (431 kJ)
Calories from fat 33.32 Kcal
% Daily Value*
Total Fat 3.7g 63%
Cholesterol 29.34mg 107%
Sodium 85.39mg 39%
Potassium 149.8mg 35%
Total Carbs 8.93g 33%
Sugars 4.11g 180%
Dietary Fiber 0.92g 40%
Protein 6.89g 151%
Vitamin C 5.1mg 93%
Iron 3.1mg 189%
Calcium 46.3mg 51%

* 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

  • 25.2
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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