Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stuffing
This decadent main course is perfect for special occasions, offering the rich flavor of duck paired with a delicate sour cherry reduction. Though the cooking time may seem lengthy, the preparation itself is straightforward and can be made ahead, making it an impressive yet accessible dish for anyone looking to elevate their dinner experience. The marinade, enriched with buttermilk and sage, infuses the duck with a moist texture and deep flavor, while the brown rice stuffing adds an earthy balance. A final drizzle of balsamic cherry sauce and a garnish of almonds and sage will leave guests talking about this dish long after the meal is over.
Ingredients
| Ingredient | Quantity |
|---|---|
| Duck Breasts | 2 pieces |
| Buttermilk | 2 cups |
| Fresh Sage Leaves | 4 – 5 leaves |
| Olive Oil | 1 tablespoon |
| Shallots | 1 medium, chopped |
| Garlic Cloves | 2, minced |
| Brown Basmati Rice | 1 cup |
| Salt | 1/4 teaspoon |
| Dry Red Wine | 2 cups |
| Butter | 1 tablespoon |
| Dry Red Wine (for deglazing) | 1/2 cup |
| Sweet Cherries | 1/2 cup, fresh or dried |
| Dried Cherries | 1/2 cup, if using |
| Balsamic Vinegar | 1 tablespoon |
| Toasted Almonds | 1/4 cup, chopped |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 1195.2 kcal |
| Total Fat | 53.2 g |
| Saturated Fat | 14.9 g |
| Cholesterol | 355.7 mg |
| Sodium | 970.7 mg |
| Carbohydrates | 77.8 g |
| Fiber | 4 g |
| Sugars | 26.8 g |
| Protein | 77.7 g |
Recipe Instructions
The Marinade
- Begin by preparing the duck breasts. Gently wash and dry them with paper towels. Next, score the fat side of each breast by making diagonal cuts through the fat, just reaching the meat beneath. This helps render the fat during cooking and adds a crisp texture to the skin.
- Season the duck breasts generously with salt and freshly ground black pepper.
- Place the duck breasts into a large ziplock plastic bag. Add the buttermilk, fresh sage leaves, and balsamic vinegar to the bag. Seal the bag, squeezing out as much air as possible.
- Massage the marinade into the duck breasts to ensure an even coating. Let the breasts marinate in the refrigerator for at least 4 hours, preferably overnight for best results.
The Stuffing
- This rice stuffing can be made ahead of time, allowing for easy reheating. Begin by heating the olive oil in a large nonstick skillet over medium heat.
- Add the chopped shallots, red pepper, and garlic to the pan, sautéing them for about 2 minutes until softened and aromatic.
- Stir in the brown basmati rice and salt, allowing the rice to toast for about 2 minutes, ensuring it is well-coated in the oil and shallots.
- Pour in the dry red wine, using a wooden spoon to deglaze the pan and lift any browned bits from the bottom.
- Add chicken stock and the reserved 1/4 cup of marinade to the pan, stirring to combine. Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer for 45 minutes. Do not lift the lid during this time to ensure the rice cooks evenly and absorbs all the liquid. Once the rice is tender and the liquid has been absorbed, set the pan aside. If making ahead, you can reheat this stuffing in the microwave when you’re ready to serve.
Cooking the Duck Breasts
- In a large nonstick skillet, heat the butter and olive oil over medium-high heat. Once the oil is hot, remove the duck breasts from the marinade, letting any excess liquid drip off.
- Place the duck breasts into the skillet, skin side down, and cook for about 20 minutes, or until the skin is crisp and golden brown. Be careful not to overcrowd the pan; you may need to cook the breasts in batches depending on the size of your skillet.
- Flip the duck breasts and cook for an additional 10 minutes for rare to medium-rare doneness, or longer if you prefer your duck cooked more thoroughly. Once cooked, transfer the duck breasts to a warm platter and cover loosely with foil to rest.
Making the Cherry Sauce
- Drain the fat from the skillet and add the remaining 1/2 cup of dry red wine to deglaze the pan, scraping up any flavorful browned bits left behind.
- Slowly pour in the buttermilk while stirring to incorporate it into the sauce. Add the balsamic vinegar, stirring constantly to combine.
- Toss in the sweet cherries and any dried cherries you’re using. Bring the sauce to a boil, then reduce the heat and simmer for about 15 minutes, or until the sauce has thickened by half. This will create a rich, tangy reduction to complement the duck.
Plating & Garnishing
- Reheat the rice stuffing if necessary.
- On each of two plates, spoon 1/2 cup of the rice stuffing into the center.
- Slice the rested duck breasts into 4 equal slices, arranging them artfully against the rice stuffing, skin side up.
- Drizzle the sour cherry reduction over the duck and rice, ensuring some of the cherries are included on the plate.
- Sprinkle half of the toasted almonds over the duck and rice on each plate for added texture and a nutty flavor.
- Garnish each plate with half of the fresh sage leaf strips for a pop of color and freshness.
Serving
Serve immediately while the duck is still warm, with a crisp green salad or your favorite vegetables to complete the meal. The combination of tender duck, savory stuffing, and the tangy cherry sauce will surely impress any dinner guest.
Tips
- To rehydrate dried cherries: If using dried cherries, place them in 2 cups of water and bring to a boil. Let them simmer until they have plumped up, about 10 minutes. Drain before using in the sauce.
- Marinate overnight for best results: Marinating the duck breasts overnight allows the flavors to fully penetrate the meat, resulting in a juicier and more flavorful dish.
Enjoy this elegant dish with a glass of your favorite red wine, and revel in the harmonious flavors of rich duck, fragrant sage, and the tangy cherry reduction.
