Meanwhile back at the SayersBrook Bison Ranch…… Duck Breast with Balsamic Vinegar and Cherry Reduction

November 11, 2017 at 6:27 AM | Posted in SayersBrook Ranch | 2 Comments
Tags: , , , , , , ,

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) it’s a recipe for Duck Breast with Balsamic Vinegar and Cherry Reduction. Made using SayersBrook Duck Magret, that you can purchase at the SayersBrook site. Duck is just one of the SayersBrook products you’ll be able to choose from. They also have selections of Bison, Elk, Wild Boar, Ostrich, Rabbit, and more! Now more on the recipe for Duck Breast with Balsamic Vinegar and Cherry Reduction. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

Duck Breast with Balsamic Vinegar and Cherry Reduction

Although higher in fat than other domestic birds, duck is a good source of protein and iron. Duck is meaty with a dark meat. So, if you love chicken thighs over white meat, then you’ll love duck.
Duck Breast with Balsamic Vinegar and Cherry Reduction


This simple preparation enhances the duck without obliterating the natural flavor. Does not require a long marination. Perfect for a special meal. Preparation time does not include marinating time

Ingredients

* 4 duck breast halves
* 5 tablespoons balsamic vinegar*
* salt and pepper, to taste
* extra balsamic vinegar, for drizzling (optional)
* for cherry reduction please see ‘notes’

Instructions

1 – Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
2 – Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
3 – Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
Notes

Cherry Balsamic Vinegar Reduction

1 – Add 4 oz. of black cherry fruit spread, sweetened only with fruit juice.
2 – Pour chicken broth and most of the vinegar into a saucepan over med-low heat.
3 – Add fruit spread and reduce for about half an hour, or until it’s reduced by about 2/3. When duck is sliced, add the extra juices to your sauce.
http://cooking-buffalo.com/easy-duck-breasts-recipe-with-balsamic-vinegar-with-a-cherry-reduction/

SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Advertisements

Roasted Garlic Boneless Duck Breast w/ Cut Green Beans and Potatao Salad

June 18, 2014 at 5:13 PM | Posted in greenbeans, Maple Leaf Farms Duck Breast, potatoes | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Roasted Garlic Boneless Duck Breast w/ Cut Green Beans and Potato Salad

 

Duck Breast 012

 
Another hot and humid day out, about 93 degrees today. Had to have some work done on one of the stand up showers, replaced the caulking around the seals. Did some laundry for Mom and that was about it today, too miserable to go outside. For dinner tonight another new one, Roasted Garlic Boneless Duck Breast w/ Cut Green Beans and Baked Potato.

 

 

 
While at Kroger yesterday noticed a new item in their Meat Department, Maple Leaf Farms Roasted Garlic All Natural Boneless Duck Breast. I haven’t had Duck since my Grandmother prepared a whole Duck one time for Christmas, and that was in the 70’s or early 80’s. So I love trying out new food items, had to grab a package. It’s an individual packaged Duck Breast and comes seasoned, this ones Roasted Garlic. They had 2 or 3 different kinds but the Roasted Garlic sounded the best. It’s the first time I’ve prepared Duck, so just hoping for the best!

 

 

 

Duck Breast 003
To prepare it I just followed the instructions on the package. Thaw duck breasts and remove from package. Pat duck breast dry with paper towels. Trim skin to the shape of the meat. Score skin into 1/4 inch intervals. (Do not cut into breast meat). Rotate breast and score again, making a criss-cross pattern. Season with salt/pepper or preferred seasoning/marinades. Preheat griddle to 325 degrees F or nonstick pan to low-medium low. Place breast skin-side down for approximately 8-12 minutes or until fat is rendered and skin is crisp and brown. Low and slow is the way to go. Turn breast over and cook 1-2 minutes. Place duck breasts in 400 degree F oven for 3-4 minutes. Let product rest 2-3 minutes before slicing. Final internal temperature should be 165 degrees F. It came out one moist and delicious Duck Breast! I had seasoned it with just Sea Salt and Black Pepper and that’s all it needed. I’ll be purchasing the Duck Breast again soon. For one side dish I heated up a can of Del Monte Cut Green Beans. Then I also had some of the leftover Potato Salad from last night’s dinner along with a slice of Klosterman Wheat Bread. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

Maple Leaf Farms Roasted Garlic All Natural Boneless Duck BreastMaple Leaf Farms Duck Breast
Maple Leaf Farms Roasted Garlic All Natural Boneless Duck Breast
USDA inspected all natural boneless duck breast is marinated with the robust taste of roasted garlic that complements and enhances the delicious natural taste of duck. Available in a see-through package.

Follow package directions or watch our duck breast preparation video.

• All Natural Roasted Garlic Marination
• No artificial ingredients, minimally processed
• One duck breast lobe, 7.5 oz
• Clear vacuum skin package gives the full view of product
• Gluten free
• Unscored skin
• Frozen

INGREDIENTS: Boneless Duck Breast, Seasoning (Sea Salt, Dehydrated Garlic, Turbinado Sugar, Hickory Smoke Powder (Malttodextrin, Natural Hickory Smoke Flavor), Spices, Dehydrated Onion, Yeast Extract, Dehydrated Red Bell Pepper, Dehydrated Parsley, Natural Smoke Flavor, Natural Flavoring), Water.

 
Sautéing a duck breast:
Thaw duck breasts and remove from package. Pat duck breast dry with paper towels.
Trim skin to the shape of the meat.
Score skin into 1/4 inch intervals. (Do not cut into breast meat). Rotate breast and score again, making a criss-cross pattern. Season with salt/pepper or preferred seasoning/marinades.
Preheat griddle to 325 degrees F or nonstick pan to low-medium low.
Place breast skin-side down for approximately 8-12 minutes or until fat is rendered and skin is crisp and brown. Low and slow is the way to go.
Turn breast over and cook 1-2 minutes. (Duck breast can be refrigerated at this point, then finished at a later time.) Place duck breasts in 400 degree F oven for 3-4 minutes. Let product rest 2-3 minutes before slicing. Final internal temperature should be 165 degrees F.

 

http://www.mapleleaffarms.com/51?prod=108

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Louisiana Woman Blog

It all started with my Momma's gumbo recipe!

Miranda Intentionally

Mindfully Vegan

Easy Peasy Lemon

Squeezing not necessary

Orangelolls

Cook, Tan, Eat, Repeat.

Peas And Crayons

Veggie-centric recipes and more!

Kenny's Camera, Cooking & Crazy Confessions!

It's photography, recipes and madness. It's laughter, it's lessons, it's life...

Wholesome Joy

Wellness & Health + Whole-Food Recipes + Budget Minded

Hettie's Reflections

On family history, parenting, education, social issues and more

Theheliophile24

A Bong girl's cooking diary

Sunshine and Savory

Sharing My Love of Cooking and Home With Others

Heart Your LifeStyle

Getting back to the basics

Plowing Through Life

A thirty-something mom raising farm kids

Food and Festivities

Where food and fun come together!

the frozen biscuit

family style food, whole ingredients

Guam Christian Blog

Lifting up God’s people

Peace of Gluten Free Cake

Making living a gluten free life a "peace of gluten free cake"