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.
Duck Breast with cranberry walnut quinoa and balsamic reduction is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Duck Breast with cranberry walnut quinoa and balsamic reduction is something that I’ve loved my whole life. They’re fine and they look wonderful.
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
The ingredients needed to make Duck Breast with cranberry walnut quinoa and balsamic reduction:
- Get 1 duck Breast
- Get . 5 cup tri color quinoa
- Prepare 1 cup water
- Make ready 1/4 cup toasted walnut peices
- Make ready 1/4 cup cranberries
- Get TBSP balsamic reduction
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Instructions
Instructions to make Duck Breast with cranberry walnut quinoa and balsamic reduction:
- Salt and pepper duck. Start duck in a cold drying pan fast side down and gradually raise heat flip when seared
- Combine half a cup and cup of water and salt and boil until cooked and add walnuts and cranberries
- If walnuts not toasted toast in a pan for 2 minutes
- Slice duck and place on quinoa add glaze on top of duck
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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