Pan-Seared Duck Breast over Sweet Pea & Bacon Risotto — Listed Below these fields
Pan-Seared Duck Breast over Sweet Pea & Bacon Risotto
Pairs Well With
Pan-Seared Duck Breast
Ingredients
Preparation
Bring duck breasts to room temperature, pat dry and season with salt and pepper. Since the risotto takes longer to cook, start the risotto at this point. Once you are ready to cook the breasts (about 20 minutes prior to serving), pour oil into a nonstick skillet warmed to medium-high heat. Sear the duck, skin side first, ensuring the fat is rendered and the skin golden brown. Reduce heat to medium and turn to brown the other side, about 10-15 minutes total for medium rare. Let duck breasts rest for at least 5 minutes before slicing. (When I kitchen tested this recipe, my husband, Ken, grilled the breasts, which I liked because it adds more flavor.)
Berry Sauce
Ingredients
Preparation
In a medium sauce pan, cook balsamic vinegar and wine over medium heat until reduced by half. Add the stock and reduce by half again. Add rosemary, fresh berries and the soaked cherries and cook for about 3 minutes. Strain, pressing on the fruit to extract more juice; add butter to taste. This sauce can be made ahead as it will be re-warmed before serving.
Pea and Bacon Risotto
Ingredients
Preparation
Serves 4
This delectable recipe was created by Jorge Castillo and Randal Joyner. They paired this dish quite appropriately with an older vintage of Meredith Estate from their collection, the 2005. For this entry to the Win a Magnum contest, they were awarded a signed magnum of 2011 Meredith Estate Pinot Noir.