| Seared Duck Breasts w. Wild Rice Griddle Cakes & Tart Cherry Sauce |
| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
Ingredients
For the Tart cherry sauce:
1 cup dried tart cherries
3 cups reduced duck or chicken stock
coarse salt
freshly ground black pepper
For the Duck breasts:
8 duck breasts, skin lightly scored
coarse salt
freshly ground black pepper
fresh herbs, for garnish
2 tablespoons unsalted butter, for serving
Wild Rice Griddle Cakes [recipe below]
Method
For the Tart cherry sauce:
Put cherries and broth into medium saucepan. Heat to boil, reduce to simmer.
Simmer, uncovered, until cherries are softened, 10 to 15 minutes. Adjust seasoning.
Can be made a day ahead and refrigerated.
For the duck:
Season the duck with salt and pepper; place skin side down in heated large skillet.
Cook to render fat, 3 to 4 minutes. Turn over duck. Sear flesh side, 3 to 4 minutes
for medium rare. Transfer to warm platter; tent with foil.
Gently heat sauce, stir in butter until melted. Arrange the warm griddle cakes, one
each on warmed dinner plates. Thinly slice each duck breast across the grain, lay
slices over griddle cakes and spoon on sauce. Garnish with herbs.
Wild Rice Griddle Cakes
Ingredients
3/4 cup flour
1 tablespoon baking powder
1 cup half & half
1 large egg
3/4 cup cooked wild rice
4 green onions, finely diced
1/2 inch piece fresh ginger, peeled, grated
coarse salt
freshly ground black pepper
pinch nutmeg
3 tablespoons vegetable oil
Method
Combine flour and baking powder in medium bowl. Whisk half & half and egg in
small bowl; add to dry ingredients; mix. Stir in wild rice, green onions and ginger.
Adjust seasoning with salt, pepper and nutmeg. Refrigerate at least 1 hour before
cooking.
Heat oil in large skillet over medium heat. Spoon batter into skillet to form 3 inch
diameter pancakes; cook until browned, about 3 minutes. Turn; cook until browned,
about 3 minutes. Remove; keep warm in 200° oven. Repeat with remaining batter,
adding more oil as necessary.
For the Tart cherry sauce:
1 cup dried tart cherries
3 cups reduced duck or chicken stock
coarse salt
freshly ground black pepper
For the Duck breasts:
8 duck breasts, skin lightly scored
coarse salt
freshly ground black pepper
fresh herbs, for garnish
2 tablespoons unsalted butter, for serving
Wild Rice Griddle Cakes [recipe below]
Method
For the Tart cherry sauce:
Put cherries and broth into medium saucepan. Heat to boil, reduce to simmer.
Simmer, uncovered, until cherries are softened, 10 to 15 minutes. Adjust seasoning.
Can be made a day ahead and refrigerated.
For the duck:
Season the duck with salt and pepper; place skin side down in heated large skillet.
Cook to render fat, 3 to 4 minutes. Turn over duck. Sear flesh side, 3 to 4 minutes
for medium rare. Transfer to warm platter; tent with foil.
Gently heat sauce, stir in butter until melted. Arrange the warm griddle cakes, one
each on warmed dinner plates. Thinly slice each duck breast across the grain, lay
slices over griddle cakes and spoon on sauce. Garnish with herbs.
Wild Rice Griddle Cakes
Ingredients
3/4 cup flour
1 tablespoon baking powder
1 cup half & half
1 large egg
3/4 cup cooked wild rice
4 green onions, finely diced
1/2 inch piece fresh ginger, peeled, grated
coarse salt
freshly ground black pepper
pinch nutmeg
3 tablespoons vegetable oil
Method
Combine flour and baking powder in medium bowl. Whisk half & half and egg in
small bowl; add to dry ingredients; mix. Stir in wild rice, green onions and ginger.
Adjust seasoning with salt, pepper and nutmeg. Refrigerate at least 1 hour before
cooking.
Heat oil in large skillet over medium heat. Spoon batter into skillet to form 3 inch
diameter pancakes; cook until browned, about 3 minutes. Turn; cook until browned,
about 3 minutes. Remove; keep warm in 200° oven. Repeat with remaining batter,
adding more oil as necessary.