Sunday, November 20, 2011

Wild Duck Breasts with White Wine Cream Reduction

It's time for my Wild Side!
Complexity Level:  Intermediate
Wild Duck Breast with White Wine Cream Reduction
What You Need:
6-8 Wild Duck Breasts
Rosemary, 2 sprigs
1 tbsp minced Yellow Onion
1 clove minced Garlic
Olive Oil
Sea Salt

Pan Drippings
White Wine or Sherry
Black Pepper

To start, I heated 2 tbsp olive oil with the garlic, onion, and rosemary.  I then removed the garlic and onion, and added the duck breasts to the hot oil.

To preserve the juicy breast, after cooking, let the breasts rest 10 minutes before serving.  All the juices will settle in so when you slice the duck, it doesn't go dry.

For the sauce, I used the drippings from the skillet.  I heated it and added 1/2 cup white wine to deglaze the drippings.  I made sure to be whisking in all the little brown pieces that may have decided to stick to the pan.

Next I added 1/4 cream and 1/4 tsp fresh ground nutmeg and black pepper.  Just enough for a kiss of flavor.  I reduced this until creamy.

I sliced the duck and served it alongside some wild rice.  Wild being the theme of tonights meal.  I carved the ducks and laid them so you could see the crispy skin and pink centers.  I then spooned this heavenly reduction over each breast, and served all this with some red wine and some sage potato au gratin.

I hope you enjoy.  For all those that hunt, I salute you and share this fabulous recipe!


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