Duck Breast with Cherry Hazelnut Compote #winepw
Author: Tasting Pour
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 2
- 5 oz dried cherries
- ½ cup finely chopped hazelnuts
- 1 Tbs fresh ginger, finely chopped or grated
- zest and juice from one large orange
- 2 Tbs shallots
- 1 Tbs balsamic vinegar
- Liquid - I used ¼ cup Grand Marnier and ¾ cup water
- ( I might have used oj in place of water if I had any)
- Place all ingredients in a medium boiler and simmer low until cherries have softened. Approx. 15 minutes.
- Score fat with a sharp knife.
- Pat Dry.
- Sprinkle with salt and pepper.
- Brown skin side down on stove top skillet (8-10 minutes).
- Flip and brown other side (2-3 minutes)
- Flip back skin side down. Cover and cook to desired doneness.
- Approximately 3 minutes for medium rare or 135 degrees in center.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2015/01/halter-ranch-cotes-de-paso-and-duck.html/
3.5.3208