Duck with Harvest Medley Recipe

Publisher Photo

Duck with Harvest Medley Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.

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

Directions

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.
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.
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.
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°).
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 each: 599 calories, 26g fat (9g saturated fat), 74mg cholesterol, 1162mg sodium, 71g carbohydrate (48g sugars, 3g fiber), 20g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDuck with Harvest Medley

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review