Honey/balsamic Glazed Stuffed Duck Breast With Cherry Confit

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups dried tart cherries, unsweetened
• 1/2 cup wine vinegar
• 1/4 cup balsamic vinegar
• 2 cups shallots, thinly sliced
• 1 cup onion, finely chopped
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 4 duck breasts
• salt
• pepper
• 1/2 cup butter
• 2 tablespoons onions, chopped
• 1/3 cup celery, chopped
• 2 cups long grain brown rice, not instant
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon fresh sage, minced
• 1/2 teaspoon fresh marjoram, minced
• 1/2 teaspoon fresh thyme, minced
• 1/2 teaspoon fresh tarragon, minced
• 1/2 cup almonds, toasted and chopped
• 2 cups stock (i used duck but chicken would do)
• 1/2 cup balsamic vinegar
• 1 cup honey

Recipe

• 1 preparing the confit:.
• 2 soak cherries in vinegars for 30 minutes.
• 3 in a skillet, melt 2 tablespoons butter over medium heat.
• 4 saute shallots and onions for 10 minutes until soft.
• 5 sprinkle with sugar, cover and cook for 10 minutes, stirring occasionally.
• 6 add cherries and vinegar mixture to skillet and cook 20-25 minutes until most of the liquid is evaporated.
• 7 remove from heat.
• 8 preparing the stuffing:.
• 9 in a heavy saucepan, melt 1/2 cup butter and saute onions and celery until celery is soft.
• 10 add rice and saute until lightly browned.
• 11 add herbs and nuts and stock and bring to a boil.
• 12 reduce heat and cover tightly.
• 13 simmer until rice is tender (40-50 minutes).
• 14 using a meat mallet or heavy rolling pin, beat the duck breasts between layers of wax paper until flat.
• 15 spray a baking dish with cooking spray.
• 16 preheat oven to 375 degrees.
• 17 place breasts skin down on two pieces of cotton string and spread 1/4 of the rice stuffing on the meat.
• 18 roll up tightly as possible and tie securely with string.
• 19 bake at 375 degrees until rolls reach an internal temperature of 180 degrees.
• 20 preparing glaze:.
• 21 combine balsamic vinegar and honey.
• 22 use a basting brush to coat the breast rolls and bake 5 minutes.
• 23 to serve, let rolls rest for 5 to 10 minutes.
• 24 remove string, slice and top with confit.