Duck with Harvest Medley Recipe

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We created a balsamic vinegar reduction to enhance the fantastic flavors of duck and sweet potatoes in this elegant entree.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • 4 cups water
  • 2 cups pearl onions
  • 2 cups balsamic vinegar
  • 1/4 cup maple syrup
  • 2 tablespoons brown sugar
  • 1 cup dried cherries
  • 6 duck breasts with skin (5 ounces each)
  • 1 tablespoon thinly sliced fresh sage leaves
  • 2-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 4 medium sweet potatoes, peeled and diced
  • 1/2 cup chicken broth
  • 1/4 cup white wine or additional chicken broth
  • 1 teaspoon ground cumin
  • 1/3 cup chopped pecans, optional
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 duck breast with 3/4 cup vegetable mixture and 2 tablespoons sauce (calculated without pecans) equals 599 calories, 26 g fat (9 g saturated fat), 74 mg cholesterol, 1,162 mg sodium, 71 g carbohydrate, 3 g fiber, 20 g protein.

Directions

  1. In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
  2. In another large saucepan, bring the vinegar, syrup and brown sugar to a boil. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly reduced by half. Add cherries; simmer 3-5 minutes. Remove from heat; set aside.
  3. Preheat oven to 375°. Cut a pocket in each duck breast. Stuff with sage; sprinkle with 1-1/2 teaspoons salt and 1/2 teaspoon pepper. Place skin side down in a large skillet. Cook over medium-low heat 10-12 minutes or until most of the duck fat has melted. Turn; cook 2-3 minutes or until lightly browned. Reserve drippings.
  4. Transfer duck to a 15x10x1-in. baking pan. Bake, uncovered, 15-22 minutes or until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°).
  5. In duck drippings, saute sweet potatoes and pearl onions 6-8 minutes or until lightly browned. Stir in broth, wine, cumin, and remaining salt and pepper. Cook 3-5 minute or until potatoes are tender. Stir in pecans if desired. Serve with duck and cherry sauce. Garnish with parsley. Yield: 6 servings.
Originally published as Duck with Harvest Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p44

Nutritional Facts

1 duck breast with 3/4 cup vegetable mixture and 2 tablespoons sauce (calculated without pecans) equals 599 calories, 26 g fat (9 g saturated fat), 74 mg cholesterol, 1,162 mg sodium, 71 g carbohydrate, 3 g fiber, 20 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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