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 eggs, beaten
2 Tbsps milk
6, 6-oz. skinless White Pekin duckling breasts
Salt and pepper as needed
2 Tbsps. butter
1 Tbsp. olive oilDIRECTIONS:1. For the sauce: Soak cherries in water to cover for 10 minutes; drain. Set aside.
2. Combine red wine, honey, orange juice, sugar and the cinnamon stick in a medium saucepan. Reduce to 1 ½ cups over medium high heat.
3. Discard cinnamon sticks; add drained cherries. Keep warm.
4. For the duck: Preheat oven to 350°F. Combine hazelnuts, breadcrumbs, parsley, shallot and rosemary in a shallow pan. Combine milk and eggs in a separate pan.
5. Season duckling with salt and pepper. Dip duckling into the egg mixture, then hazelnut breading coating thoroughly.
6. Heat butter and oil together. Add duckling; pan-fry on both sides to brown. Finish cooking in the oven to an internal temperature of 152°F to 155°F. Resting should bring the internal temperature to 160°F.
7. To serve: Slice each breast into six pieces, nap with the warm sauce and serve hot.SERVINGS:6 servingsFrom:Submitted to FM by Ron Hall, executive chef, Mercy Hospital, Iowa City, IAPHOTO CREDIT:Photo Credit: THE DUCKLING COUNCIL
