Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, duck breast with cranberry walnut quinoa and balsamic reduction. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Gourmet Market World's Best Taste - Duck Breast with Balsamic Reduction Recipe We got two lovely duck breasts from Maple Leaf Farms (www.mapleleaffarms.com/), so of course we had to sous vide them! We paired them with a nice balsamic. Who else thinks that duck meat is highly under-utilised as a protein source?
To get started with this particular recipe, we have to prepare a few ingredients. You can have duck breast with cranberry walnut quinoa and balsamic reduction using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients
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Instructions
Season duck breast with salt and pepper. The Culinary Chase's Note: Gorgeous flavors especially with the cranberry sauce and port reduction. You can also serve with wild rice or herbed. Slice the duck breasts crosswise into thin slices. Properly cooked duck will still be pink in the middle.
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