Honey/balsamic Glazed Stuffed Duck Breast With Cherry Confit
- Ready In:
- 1hr 30mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
-
Confit
- 354.88 ml dried tart cherries, unsweetened
- 118.29 ml white wine vinegar
- 59.14 ml balsamic vinegar
- 473.18 ml shallots, thinly sliced
- 236.59 ml onion, finely chopped
- 29.58 ml unsalted butter
- 44.37 ml sugar
-
Duck
- 4 duck breasts
- salt
- pepper
-
Stuffing
- 118.29 ml butter
- 29.58 ml onions, chopped
- 78.78 ml celery, chopped
- 473.18 ml long grain brown rice, not instant
- 2.46 ml salt
- 0.61 ml pepper
- 2.46 ml fresh sage, minced
- 2.46 ml fresh marjoram, minced
- 2.46 ml fresh thyme, minced
- 2.46 ml fresh tarragon, minced
- 118.29 ml almonds, toasted and chopped
- 473.18 ml stock (I used duck but chicken would do)
-
Glaze
- 118.29 ml balsamic vinegar
- 236.59 ml honey
directions
-
Preparing the confit:
- Soak cherries in vinegars for 30 minutes.
- In a skillet, melt 2 tablespoons butter over medium heat.
- Saute shallots and onions for 10 minutes until soft.
- Sprinkle with sugar, cover and cook for 10 minutes, stirring occasionally.
- Add cherries and vinegar mixture to skillet and cook 20-25 minutes until most of the liquid is evaporated.
- Remove from heat.
-
Preparing the stuffing:
- In a heavy saucepan, melt 1/2 cup butter and saute onions and celery until celery is soft.
- Add rice and saute until lightly browned.
- Add herbs and nuts and stock and bring to a boil.
- Reduce heat and cover tightly.
- Simmer until rice is tender (40-50 minutes).
- Using a meat mallet or heavy rolling pin, beat the duck breasts between layers of wax paper until flat.
- Spray a baking dish with cooking spray.
- Preheat oven to 375 degrees.
- Place breasts skin down on two pieces of cotton string and spread 1/4 of the rice stuffing on the meat.
- Roll up tightly as possible and tie securely with string.
- Bake at 375 degrees until rolls reach an internal temperature of 180 degrees.
-
Preparing glaze:
- Combine balsamic vinegar and honey.
- Use a basting brush to coat the breast rolls and bake 5 minutes.
- To serve, let rolls rest for 5 to 10 minutes.
- Remove string, slice and top with confit.
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.