Roasted Duck Breast with Blue Lake Beans and Dried Cherry Pan Sauce

150Roasted Duck Breast on CWR Risotto Cake


Pan-seared duck breasts and garlicky sautéed green beans. Serve these delicious rice cakes with Sautéed Duck Breasts with Dried Cherry Pan Sauce.

~Created by Chef Elisabeth Schwarz~
Corporate Chef
San Francisco Bay Area


Serves 4 people.


Ingredients:

  • 4 duck breasts, boneless, skins scored
  • ½ lb blue lake beans, trimmed and blanched
  • 2 shallots, sliced thinly
  • ¼ cup dried cherries
  • ½ cup port
  • 2 cups chicken stock
  • ¼ cup olive oil
  • 1 Tbsp butter
  • Salt and pepper


Cooking Instructions:

Pre-heat the oven to 450ºF. Combine the dried cherries with the port and set aside for one hour.

Season the duck breast with salt and pepper. Heat one tablespoon of oil in a skillet large enough to hold the four duck breasts over low to medium heat. Place the duck breast into the skillet skin side down. This step is intended to render the fat from the duck skin. Leave to cook on the skin side for 10 minutes. Remove the duck breast from the skillet and set aside.

Drain most of the duck fat from the skillet and then place over medium-high heat. Sear the duck breast meat side down until a golden brown color has developed, approximately 3 – 4 minutes. Turn the duck breasts over to their skin side and place them into the oven. Cook to a medium rare to medium doneness, approximately 5 minutes. Remove from the skillet. and set aside the duck breasts as well as the skillet as it will be used for the preparation of the sauce.

Meanwhile sauté the beans with the sliced shallots and two teaspoons oil in a small pan until tender. Season with salt and pepper to taste.

Pour off any excess fat from the skillet in which the duck breasts were cooked and then place it over high heat on the stovetop. Put the dried cherries along with the port into the hot pan and deglaze. This will loosen any bits of duck skin or meat from the hot pan and will add flavor to the pan sauce. Briefly simmer the cherries and then add ½ cup of chicken stock. Stir well and continue to cook this mixture for two minutes. Season with salt and pepper to taste. Turn off the heat and then whisk the butter into the pan sauce.

Just prior to serving, place the risotto cakes on to four plates. Divide the beans evenly into four portions and place them next to the risotto cakes on each plate. Thinly slice each duck breast diagonally and arrange the sliced meat over each risotto cake. Finish each plate by spooning a fourth of the pan sauce over each duck breast.


This recipe was developed for the California Wild Rice Advisory Board by Chef Elisabeth Schwarz, Corporate Chef, San Francisco Bay Area
Compliments of California Wild Rice Advisory Board
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