Hazelnut Crusted Pekin Duckling Breast with Sun-dried Cherry Sauce

INGREDIENTS: Sauce
1 cup dried sweet cherries
Hot water as needed
1 ½ cups red wine
1 cup honey
¼ cup orange juice
½ cup sugar
1 cinnamon stick, broken in half

Duck
3/4 cup hazelnuts, toasted, finely chopped
1 cup fresh breadcrumbs
½ cup parsley, chopped
1 shallot, minced
2 Tbsps rosemary, chopped
2 large egg

Register to view the full article

Register to view this article