Duck Breast with Cherry Wine Sauce and Rissoto

By chris5863

Ingredients

• 2 Duck Breasts
• EVOO
• 4 oz dried cherries
• 1 bottle dancing bull zin
• 2 bunches tarragon
• honey to taste
• 1 C rissoto rice
• 6 C chicken stock
• 2 T butter
• 2 T EVOO
• 1/2 Chopped yellow onion

Preparation

Step 1

Start the rissoto by heating a large sautee pan and adding the butter and evoo, saute the onions until browned and then add the raw rice. Saute for 2 minutes and reduce heat to a simmer, add chicken stock one cup at a time stiring until the stock is absorbed before adding more, continue until the rice is aldente.

Place the wine, 1 bunch of tarragon and cherries in a sauce pan and reduce to 1/2 cup liquid. Place sauce in a blender and process until liqified. Strain back into the sauce pan and keep warm, sweeten with honey as needed.
Sautee the duck in EVOO over medium high heat for three minutes per side or until the breast is medium.

Serve rissoto and place the duck on top, top with sauce