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Duck Breasts with Cherries and Rose Sparkling Wine Reduction with Nutty Wild Rice (Emeril Lagasse) Recipe

Duck Breasts with Cherries and Rose Sparkling Wine Reduction with Nutty Wild Rice (Emeril Lagasse) Recipe

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Duck Breasts with Cherries and Rose Sparkling Wine Reduction with Nutty Wild Rice (Emeril Lagasse)

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Ingredients:

Serving

4 boneless, skinless duck breast halves, about 6 oz each, patted dry
salt
freshly ground black pepper
essence , recipe follows
1/2 cup finely chopped shallots , or yellow onions
1 tsp minced garlic
1/2 cup brut rose sparkling wine
1/2 cup duck stock, or chicken stock
1/2 cup dried cherries
1 tsp lavender
1 tbsp honey
1 1/2 tsp fresh thyme
2 tbsp cold unsalted butter , cut into pieces
2 tbsp toasted, skinned, chopped hazelnuts
nutty wild rice , recipe follows
1 (8-oz) package wild rice
chicken stock
1 tbsp unsalted butter
1/2 cup toasted, skinless, chopped hazelnuts
1 tbsp chopped fresh parsley leaves
salt
freshly ground black pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Score the fatty side of the duck breasts and lightly season with salt, pepper, and Essence on both sides. Heat a large skillet over medium-high heat. Add the duck breasts and sear on the fatty side for 4 minutes. Turn and cook on the other side for 2 minutes, for medium-rare. Remove from the skillet and cover to keep warm.
Pour off all but 1 tablespoon of fat from the pan. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the wine, stock, cherries, lavender, honey, and thyme, and bring to a simmer, stirring to scrape up any bits clinging to the bottom of the pan. Cook until the cherries are plump and the liquid is reduced to a thick sauce, about 4 minutes. Add the butter in pieces, stirring constantly to incorporate. Adjust the seasoning, to taste. Return the duck breasts to the pan with any accumulated pan juices and cook over low heat until warmed through, about 1 minute.
Transfer to 4 serving plates and spoon the sauce and cherries over each portion. Garnish with the toasted nuts and serve with the Nutty Wild Rice.
Cook and Pair with: Schramsberg Brut Rose Sparkling Wine
Nutty Wild Rice:
Cook the rice according to package directions, using chicken stock instead of water, and adding 1 tablespoon of butter to the stock. When all the liquid has been absorbed, remove from the heat and let rest for at least 10 minutes. Fluff with a fork and add the nuts and parsley. Season to taste, as necessary.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	363.7 Kcal (1523 kJ)
Calories from fat	197.37 Kcal
		% Daily Value*
Total Fat	21.93g	34%
Cholesterol	83.67mg	28%
Sodium	3545.73mg	148%
Potassium	485.56mg	10%
Total Carbs	29.55g	10%
Sugars	9.78g	39%
Dietary Fiber	6.44g	26%
Protein	18.11g	36%
Vitamin C	9mg	15%
Vitamin A	0.2mg	7%
Iron	5.8mg	32%
Calcium	97.9mg	10%

Amount Per 100 g
Calories	245.45 Kcal (1028 kJ)
Calories from fat	133.2 Kcal
		% Daily Value*
Total Fat	14.8g	34%
Cholesterol	56.47mg	28%
Sodium	2392.93mg	148%
Potassium	327.69mg	10%
Total Carbs	19.94g	10%
Sugars	6.6g	39%
Dietary Fiber	4.35g	26%
Protein	12.22g	36%
Vitamin C	6.1mg	15%
Vitamin A	0.1mg	7%
Iron	3.9mg	32%
Calcium	66.1mg	10%

* 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.