Stuffed Duck Breast with Walnut, Dried Cherries and Goat Cheese
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1303
- Total Fat
- 47
- Saturated Fat
- 15
- Carbohydrates
- 106
- Dietary Fiber
- 10
- Sugar
- 55
- Protein
- 50
- Cholesterol
- 164
- Sodium
- 2128
- Total: 1 hr 5 min (includes resting time)
- Active: 35 min
Ingredients
Duck Breast:
1 duck breast
1/4 cup goat cheese
1/8 cup diced toasted walnuts
1/4 cup diced dried cherries
Half 750-milliliter bottle Champagne
1/2 tablespoon turbinado sugar
Kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
Mashed Sweet Potatoes with Goat Cheese, recipe follows
Mashed Sweet Potatoes with Goat Cheese:
1/2 pound large sweet potatoes
Kosher salt
1 tablespoon goat cheese
1 teaspoon unsalted butter
1/2 tablespoon honey
Pinch ground cinnamon
Pinch ground ginger
Directions
- Carefully cut a pocket into the side of the duck breast horizontally, being careful not to cut all the way through. Combine the goat cheese and walnuts in a bowl, then gently spoon inside the pocket in the duck breast. Set aside.
- Macerate the dried cherries in 1 cup of the Champagne for 10 minutes. Pour the rest of the Champagne in a saucepan and simmer until reduced to 1/4 cup. Stir in sugar, season to taste and set aside.
- Cut a crosshatch pattern into the skin of the duck breast being careful to not cut through to the flesh. Sprinkle the flesh side with salt.
- Place in the oil in a pan, skin-side down, over medium-low heat. Cook to render of some of the fat and crisp up the skin, 5 to 7 minutes.
- Flip the breast, reduce the heat to medium and cook on the flesh side, about 4 minutes for medium-rare. Remove from the pan and allow to rest for 5 minutes.
- Slice and serve topped with sauce and mashed sweet potatoes.
Mashed Sweet Potatoes with Goat Cheese:
- Peel the sweet potatoes and cut into 1/2-inch pieces. Place the potatoes in a large saucepan, fill with water to cover and add some salt. Bring the water to a boil over medium-high heat. Cook the potatoes until fork tender (a fork pierces a piece easily), about 13 minutes.
- Drain the potatoes well. Transfer them to a food processor and blend until smooth. Add the goat cheese, butter, honey, cinnamon, ginger and 1/2 teaspoon salt. Blend again until everything is well combined. Transfer to a bowl and let cool for 1 minute.
- Spoon the potatoes into a resealable plastic bag with its corner snipped or a pastry bag fitted with a tip, or spoon directly onto plates.