Duck Breast with Cherry Hazelnut Compote #winepw
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 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 ┬áin place of water if I had any)
Instructions
Compote
  1. Place all ingredients in a medium boiler and simmer low until cherries have softened. Approx. 15 minutes.
Duck Breasts
  1. Score fat with a sharp knife.
  2. Pat Dry.
  3. Sprinkle with salt and pepper.
  4. Brown skin side down on stove top skillet (8-10 minutes).
  5. Flip and brown other side (2-3 minutes)
  6. Flip back skin side down. Cover and cook to desired doneness.
  7. 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/