Duck Breasts With Cherries And Nutty Wild Rice

Recipe Ingredients

4		Boneless skinless duck breast halves - patted dry
		= (abt 6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Emeril's Essence - to taste
		= (see Bayou Blast recipe)
1/2 cup	73g / 2.6oz	Finely-chopped shallots
		= (or yellow onions)
1 teaspoon	5ml	Minced garlic
1/2 cup	118ml	Brut Rose Sparkling wine - see * Note
1/2 cup	118ml	Duck stock
		= (or chicken stock)
1/2 cup	31g / 1.1oz	Dried cherries
1 teaspoon	5ml	Lavender
1 tablespoon	15ml	Honey
1 1/2 teaspoons	7.5ml	Fresh thyme
2 tablespoons	30ml	Cold unsalted butter - cut into pieces
2 tablespoons	30ml	Toasted skinned chopped hazelnuts - as garnish
		Nutty Wild Rice
1		Wild rice - (8 oz)
		Chicken stock - as needed
1 tablespoon	15ml	Unsalted butter
1/2 cup	73g / 2.6oz	Toasted skinless chopped hazelnuts
1 tablespoon	15ml	Chopped fresh parsley leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Cook and Pair with Schramsberg Brut Rose Sparkling Wine

Score the fatty side of the duck breasts and lightly season with salt, pepper, and Essence on both sides. Heat a large skillet over medium-high heat. Add the duck breasts and sear on the fatty side for 4 minutes. Turn and cook on the other side for 2 minutes, for medium-rare. Remove from the skillet and cover to keep warm.

Pour off all but 1 tablespoon of fat from the pan. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the wine, stock, cherries, lavender, honey, and thyme, and bring to a simmer, stirring to scrape up any bits clinging to the bottom of the pan. Cook until the cherries are plump and the liquid is reduced to a thick sauce, about 4 minutes. Add the butter in pieces, stirring constantly to incorporate. Adjust the seasoning, to taste. Return the duck breasts to the pan with any accumulated pan juices and cook over low heat until warmed through, about 1 minute.

Transfer to 4 serving plates and spoon the sauce and cherries over each portion. Garnish with the toasted nuts and serve with the Nutty Wild Rice.

Nutty Wild Rice: Cook the rice according to package directions, using chicken stock instead of water, and adding 1 tablespoon of butter to the stock. When all the liquid has been absorbed, remove from the heat and let rest for at least 10 minutes. Fluff with a fork and add the nuts and parsley. Season to taste, as necessary.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E49) - from the TV FOOD - NETWORK

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