Goat Cheese Cherry And Walnut Stuffed Duck Breast With A Champagne Glaze Recipes

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GOAT CHEESE, CHERRY, AND WALNUT STUFFED DUCK BREAST WITH A CHAMPAGNE GLAZE



Goat Cheese, Cherry, and Walnut Stuffed Duck Breast with a Champagne Glaze image

Provided by Food Network

Categories     main-dish

Time 8h42m

Yield 2 servings

Number Of Ingredients 11

2 duck breasts
1 cup champagne vinegar
1/4 cup butter, melted
1/2 cup olive oil
Salt and freshly ground black pepper
1/3 cup diced dried cherries
1 bottle Champagne
1/2 cup goat cheese (recommended: Bucheron)
1/4 cup diced toasted walnuts
1 tablespoon turbinado sugar
Serving suggestion: roasted root vegetables like cubed butternut squash, acorn squash, and parsnips, or maple syrup whipped sweet potatoes

Steps:

  • Carefully cut a pocket into the duck breast lengthwise being careful not to cut all the way through. Combine the vinegar, melted butter, and olive oil, with a little salt and pepper in a bowl, with duck breast, and marinate for at least 8 hours, refrigerated. When ready to grill, remove breast from marinade. 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 cup; set aside and let cool. In a small mixing bowl, mix together the goat cheese, macerated cherries, and walnuts until well combined. Stuff each duck break with the mixture and seal with a toothpick.
  • When the Champagne has cooled to room temperature, stir in the sugar. Before the sugar begins to dissolve, brush the mixture onto the duck breast and place on a preheated grill. Grill 3 minutes on 1 side; then turn 45 degrees to create nice grill mark crosshatches. Continue to brush the duck breasts with the glaze while cooking. Flip the breast and cook on the other side, until cooked through, slightly pink inside. In the last seconds of grilling, place the breast on the hottest part of the grill for 8 to 12 seconds to sear. Plate and serve immediately.
  • Serve with roasted root vegetables like cubed butternut squash, acorn squash, and parsnips, or maple syrup whipped sweet potatoes.

STUFFED DUCK BREAST WITH WALNUT, DRIED CHERRIES AND GOAT CHEESE



Stuffed Duck Breast with Walnut, Dried Cherries and Goat Cheese image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 1 serving

Number Of Ingredients 16

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
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

Steps:

  • 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.
  • 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.

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