| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Philadelphia |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless duck breast halves |
|
|
Salt, pepper |
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion, thinly sliced |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Chicken broth |
| 1 |
c |
Cabernet Franc (a light red wine) |
| 3 |
|
Sprigs fresh thyme |
| 1 |
tb |
Chopped Italian parsley |
| 1/3 |
c |
Dried cherries (choose cherries that aren't too sweet) |
| 1 |
tb |
Honey |
| 1 1/2 |
tb |
Tomato paste |
| 1 |
tb |
Balsamic vinegar |
|
|
Cooked angel-hair pasta |
INSTRUCTIONS
I came across this recipe at the Philadelphia Inquirer site:
http://www2.phillynews.com/inquirer/97/Mar/02/food/TWOS02.htm
It sounded so good that I thought I'd share it with you all even though I
haven't tried it yet. It originates with the winemaker at Chateau Ste.
Michelle in Washington. -Leslie.
With tip of sharp knife, pierce duck skin in several places. Season duck on
both sides with salt and pepper. Heat heavy-bottomed skillet. Add duck,
skin-side down, and brown five minutes or until fat is rendered from skin.
Turn and brown second side one to two minutes. Remove duck and reserve.
Pour off all but 1 tablespoon duck fat. Add oil and heat. Add onion and
garlic and saute until onion is tender, about five minutes. Add broth,
wine, thyme, parsley, cherries, honey and tomato paste. Bring to boil. Cook
until liquid is reduced by one-third.
Meanwhile, remove and discard duck skin. Using sharp knife, cut duck into
1/8-inch-thick slices. Return duck to sauce and heat through, about five
minutes. Stir in vinegar and season to taste with salt and pepper.
To serve, arrange mound of hot pasta on each of two plates. Top each with
half of duck and half of sauce. Serve immediately.
Nutritional data per serving: Calories, 903; protein, 79 grams;
carbohydrates, 70 grams; fat, 25 grams; cholesterol, 330 milligrams;
sodium, 281 milligrams. Posted to FOODWINE Digest 06 Mar 97 by Leslie
Duncan <duncan@VIANET.ON.CA> on Mar 7, 1997
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