Food Network: Duck Breasts with Cherries and Rose Sparkling Wine Reduction with Nutty Wild Rice

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Duck Breasts with Cherries and Rose Sparkling Wine Reduction with Nutty Wild Rice
Recipe courtesy Emeril Lagasse, 2001

Ingredients
4 boneless, skinless duck breast halves, about 6
ounces each, patted dry
Salt
Freshly ground black pepper
Essence, recipe follows
1/2 cup finely chopped shallots, or yellow onions
1 teaspoon minced garlic
1/2 cup Brut Rose Sparkling wine
1/2 cup duck stock, or chicken stock
1/2 cup dried cherries
1 teaspoon lavender

1 tablespoon honey
1 1/2 teaspoons fresh thyme
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons toasted, skinned, chopped hazelnuts, as garnish
Nutty Wild Rice, recipe follows

Directions
Score the fatty side of the duck breasts and lightly
season with salt, pepper, and Essence on both sides. Heat a large skillet over
medium-high heat. Add the duck breasts and sear on the fatty side for 4 minutes.
Turn and cook on the other side for 2 minutes, for medium-rare. Remove from the
skillet and cover to keep warm.

Pour off all but 1 tablespoon of fat from the pan. Add the shallots and garlic,

and cook, stirring, for 1 minute. Add the wine, stock, cherries, lavender, honey,
and thyme, and bring to a simmer, stirring to scrape up any bits clinging to the
bottom of the pan. Cook until the cherries are plump and the liquid is reduced to
a thick sauce, about 4 minutes. Add the butter in pieces, stirring constantly to
incorporate. Adjust the seasoning, to taste. Return the duck breasts to the pan
with any accumulated pan juices and cook over low heat until warmed through, about
1 minute.

Transfer to 4 serving plates and spoon the sauce and cherries over each portion.
Garnish with the toasted nuts and serve with the Nutty Wild Rice.

Cook and Pair with: Schramsberg Brut Rose Sparkling Wine

Ingredients

Nutty Wild Rice:
1 (8-ounce) package wild rice
Chicken stock
1 tablespoon unsalted butter
1/2 cup toasted, skinless, chopped hazelnuts
1 tablespoon chopped fresh parsley leaves
Salt
Freshly ground black pepper

Directions
Cook the rice according to package directions, using
chicken stock instead of water, and adding 1 tablespoon of butter to the stock.
When all the liquid has been absorbed, remove from the heat and let rest for at
least 10 minutes. Fluff with a fork and add the nuts and parsley. Season to taste,

as necessary.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.