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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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We created a balsamic vinegar reduction to enhance the fantastic flavors of duck and sweet potatoes in this elegant entree. Ingredients:
4 cups water |
2 cups pearl onions |
2 cups balsamic vinegar |
1/4 cup maple syrup |
2 tablespoons brown sugar |
1 cup dried cherries |
6 duck breasts with skin (5 ounces each) |
1 tablespoon thinly sliced fresh sage leaves |
2-1/2 teaspoons salt, divided |
1 teaspoon pepper, divided |
4 medium sweet potatoes, peeled and diced |
1/2 cup chicken broth |
1/4 cup white wine or additional chicken broth |
1 teaspoon ground cumin |
1/3 cup chopped pecans, optional |
1 tablespoon minced fresh parsley |
Directions:
1. In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
2. In another large saucepan, bring the vinegar, syrup and brown sugar to a boil. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly reduced by half. Add cherries; simmer 3-5 minutes. Remove from heat; set aside.
3. Preheat oven to 375°. Cut a pocket in each duck breast. Stuff with sage; sprinkle with 1-1/2 teaspoons salt and 1/2 teaspoon pepper. Place skin side down in a large skillet. Cook over medium-low heat 10-12 minutes or until most of the duck fat has melted. Turn; cook 2-3 minutes or until lightly browned. Reserve drippings.
4. Transfer duck to a 15x10x1-in. baking pan. Bake, uncovered, 15-22 minutes or until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°).
5. In duck drippings, saute sweet potatoes and pearl onions 6-8 minutes or until lightly browned. Stir in broth, wine, cumin, and remaining salt and pepper. Cook 3-5 minute or until potatoes are tender. Stir in pecans if desired. Serve with duck and cherry sauce. Garnish with parsley. Yield: 6 servings.
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