- 4
- 270 mins
- 285 mins
Ingredients
- 1/2 cup red wine
- 1/4 cup brandy
- 2 Tbsp. maple syrup
- 1 clove garlic, minced
- 1 tsp. soya sauce
- 1/4 tsp. fresh ginger, finely chopped
- 1/2 cup fresh, canned or frozen sour cherries, pitted and roughly chopped
- 4 6-ounce boneless duck breasts
- 1/2 cup beef stock
- 1 Tbsp. cornstarch
- 2 Tbsp. cold water
- Freshly ground black pepper, to taste
- 1 pkg. Uncle Ben’s Wild Rice mix
Preparation
Step 1
In a small bowl, whisk together the red wine, brandy, maple syrup, garlic, soya sauce, ginger, cherries and black pepper.
With a sharp knife, score the skin side of the duck with a criss-cross pattern four or five times. Place the breasts in a resealable plastic bag and pour the marinade over top. Put in the fridge and marinate for at least 4 hours.
Preheat oven to 400 degrees.
Prepare Wild Rice mix according to package directions. Set aside.
Heat an oven-proof sauté pan (cast-iron works well), over medium-high heat until hot. Remove the duck from the marinade, reserving the marinade. Pat the duck dry.
Place the breast, skin side down and quickly sear the meat. Turn over and cook for only one minute. Place the pan in the oven and bake, meat side down for 8 minutes, to medium rare. Remove from the oven and keep warm.
Meanwhile, pour the reserved marinade into a small saucepan and add the beef stock. Bring to a boil and then reduce until approximately one quarter of the sauce has evaporated. Blend 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir until smooth. Stir into the sauce until sauce thickens.
Slice the duck on the diagonal and serve slices on a bed of wild rice. Spoon a little sauce over the slices and serve with remaining sauce. Garnish with fresh cherries.