Yield: 4 servings
|1 cup||Balsamic vinegar|
|¼ cup||Dried currants|
|¼ teaspoon||Cayenne pepper|
|4||Whole Duck breasts -; (6 to 8 oz ea)|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|3 tablespoons||Pine nuts; toasted 4 minutes|
|A 250 degree oven|
|Ginger Chestnut Stuffing; see * Note|
* Note: See the "Ginger Chestnut Stuffing" recipe which is included in this collection.
Combine the balsamic vinegar, honey, currants and cayenne in a small pot.
Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside. With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat. Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan. The breasts should now be medium-rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Reprinted by permission from "The '21' Cookbook" by Michael Lomonaco, from Bantam Doubleday Dell, copyright 1995 From the TV FOOD NETWORK - (Show # CL-8701) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...
Per serving: 104 Calories (kcal); 3g Total Fat; (25% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; ½ Fat; ½ Other Carbohydrates
Recipe by: Michael Lomonaco
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