MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Cajun Seared Duck Breast
- Cajun Seared Duck Breast
| Cajun Seared Duck Breast | Print |
Recipe By: Alice Morrow
Cajun Seared Duck Breast
Ingredients
- 6 duck breasts
Instructions
- Score duck fat in a crisscross pattern. Season to taste with salt, red/black pepper/garlic powder.
- Heat a large sauté or gill pan. Place duck breasts skin side down.
- Render duck breast in own fat, approximately 1-2 minutes.
- Finish in 450 oven for about 15-20 minutes or until internal temperature is 160.
- Remove duck from pan.
Notes
*****Serve on top of Tuscan Spinach, topped with cranberry-orange glaze and serve with your favorite yams or risotto.
| Cajun Seared Duck Breast | Print |
Recipe By: Alice Morrow
Cranberry-Orange Glaze:
Ingredients
- 3 medium shallots, chopped
- 3 large stems of fresh thyme
- 1 c. red Burgundy wine
- 1 c. dry white wine
- 1. Place all ingredients in saucepan, and add the following:
- 23 oz. cranberry juice
- 16 oz. orange juice
- 6 oz. pineapple juice
- ½ c. sugar
- ½ c. raspberry puree
- 2. Place over medium heat and reduce until the glaze coats the back of the spoon.
- Tuscan Spinach:
- 1 lb. cleaned fresh spinach
- 6 T. minced or shaved garlic
- 6 T. pimento, chopped
- ½ c. extra virgin olive oil
- Lemon pepper
- 1 T. Sugar
- Salt/black pepper
Instructions
- In sauté pan, heat olive oil. Add garlic and pimento, sauté for 1 minute.
- Add spinach, cover and let simmer until reduced.
- Toss and add the sugar, lemon pepper, salt and pepper to taste.
Notes
*****Place on serving plate. Top with duck breasts and then pour some of the glaze over the top.
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