Honey/Balsamic Glazed Stuffed Duck Breast with Cherry Confit
Total Time: 1 hour 30 minutes
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 4
This Honey/Balsamic Glazed Stuffed Duck Breast with Cherry Confit is a refined and mouth-watering dish that pairs the richness of duck with the sweet and tangy flavors of honey and balsamic vinegar, complemented by a delicious cherry confit. Perfect for special occasions or a decadent family meal, this dish will surely impress with its complex flavors and elegant presentation. Enjoy the combination of tender duck, fragrant herbs, and the subtle sweetness of cherries with a savory stuffing that enhances each bite.
Ingredients
For the Cherry Confit:
| Ingredient | Quantity |
|---|---|
| Dried tart cherries | 1 1/2 cups |
| White wine vinegar | 1/2 cup |
| Shallots | 1/4 cup |
| Onion | 2 |
| Unsalted butter | 2 tbsp |
| Sugar | 3 tbsp |
For the Rice Stuffing:
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup |
| Onions | 2 |
| Celery | 1 stalk |
| Long grain brown rice | 2 cups |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
| Fresh sage | 1 tsp |
| Fresh marjoram | 1 tsp |
| Fresh thyme | 1/2 tsp |
| Fresh tarragon | 1/2 tsp |
| Honey | 1/2 cup |
For the Duck Breast:
| Ingredient | Quantity |
|---|---|
| Duck breasts | 4 |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
| Cooking spray | As needed |
For the Balsamic Glaze:
| Ingredient | Quantity |
|---|---|
| Balsamic vinegar | 1/2 cup |
| Honey | 1/4 cup |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 1627.6 kcal |
| Total Fat | 66.8 g |
| Saturated Fat | 26.6 g |
| Cholesterol | 402.7 mg |
| Sodium | 795.1 mg |
| Carbohydrates | 187.8 g |
| Dietary Fiber | 7.2 g |
| Sugars | 94.8 g |
| Protein | 73.8 g |
Instructions
1. Preparing the Cherry Confit:
- Begin by soaking the dried tart cherries in white wine vinegar for about 30 minutes. This will rehydrate the cherries and allow them to absorb the vinegar’s tangy flavor.
- In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add the shallots and onions to the pan, sautéing them for about 10 minutes, or until softened and translucent.
- Sprinkle 3 tablespoons of sugar over the onions and shallots, then cover the skillet and cook for an additional 10 minutes, stirring occasionally to ensure that the sugar melts and begins to caramelize.
- After the onions and shallots have softened and sweetened, add the soaked cherries along with the vinegar mixture. Stir everything together and cook for about 20 to 25 minutes, or until most of the liquid evaporates, leaving a thick, syrupy mixture. Remove from the heat and set aside.
2. Preparing the Rice Stuffing:
- In a heavy saucepan, melt 1/2 cup of butter over medium heat. Once melted, add the chopped onions and celery to the pan. Sauté until the celery becomes soft, which should take about 5 to 7 minutes.
- Add the 2 cups of long-grain brown rice to the pan, stirring to coat the rice with the butter and vegetables. Continue to sauté for another 5 minutes, allowing the rice to lightly brown and absorb the flavors.
- Once the rice is lightly browned, stir in the fresh herbs: 1 teaspoon of sage, 1 teaspoon of marjoram, 1/2 teaspoon of thyme, and 1/2 teaspoon of tarragon. Add salt and pepper to taste. Pour in 4 cups of chicken stock and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover tightly, and let it simmer for about 40 to 50 minutes, or until the rice is tender and the liquid has been absorbed. Once done, remove from heat and fluff the rice with a fork. Let it sit while you prepare the duck.
3. Preparing the Duck Breast:
- To prepare the duck breasts, place them between two layers of wax paper or plastic wrap. Use a meat mallet or a heavy rolling pin to gently beat the breasts until they are flattened to an even thickness, about 1/2 inch thick.
- Preheat your oven to 375°F (190°C). Spray a baking dish with cooking spray to prevent the duck from sticking while baking.
- Lay the duck breasts skin-side down on two pieces of cotton string, ready to be stuffed. Spoon one-quarter of the rice stuffing mixture onto the center of each duck breast.
- Carefully roll the breasts up tightly around the stuffing, ensuring that the filling stays intact. Tie the rolls securely with string to hold them in place.
4. Baking the Duck Breasts:
- Place the stuffed duck breasts in the prepared baking dish. Bake in the preheated oven for about 25 to 30 minutes, or until the internal temperature of the duck reaches 180°F (82°C). This ensures that the duck is fully cooked through and the stuffing is hot and tender.
- While the duck is baking, prepare the balsamic glaze.
5. Preparing the Balsamic Glaze:
- In a small saucepan, combine 1/2 cup of balsamic vinegar with 1/4 cup of honey. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
- Allow the glaze to simmer for about 5 minutes, or until it thickens slightly, forming a syrupy consistency.
6. Glazing and Serving:
- Once the duck breasts are cooked, remove them from the oven and let them rest for 5 to 10 minutes to allow the juices to redistribute.
- While the duck is resting, use a basting brush to coat the duck rolls with the balsamic-honey glaze. Return them to the oven for an additional 5 minutes to allow the glaze to set and become slightly caramelized.
- After glazing, remove the string from the duck rolls and slice them into 1-inch pieces. Serve the stuffed duck breasts on a platter, topping them generously with the cherry confit mixture.
Serving Suggestion:
For a complete meal, serve the Honey/Balsamic Glazed Stuffed Duck Breast with Cherry Confit alongside a fresh green salad or roasted vegetables. A side of mashed potatoes or couscous would complement the rich flavors of the duck and stuffing perfectly.
Enjoy this indulgent dish that is sure to be a hit at any dinner party or special occasion. The combination of tender duck, savory herbs, and sweet cherry confit will leave everyone at the table asking for more!
