Duck with Harvest Medley
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 TimePrep: 45 min. Bake: 15 min.
- 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
- 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.
Nutrition Facts1 each: 599 calories, 26g fat (9g saturated fat), 74mg cholesterol, 1162mg sodium, 71g carbohydrate (48g sugars, 3g fiber), 20g protein.
Originally published as Grilled Duck Breast with Sweet Potato and Brazil Nut Confit and Cranberry Balsamic Sauce in Holiday & Celebrations Cookbook 2008
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