Recipe of Quick Duck Breast with cranberry walnut quinoa and balsamic reduction

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, duck breast with cranberry walnut quinoa and balsamic reduction. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Duck Breast with cranberry walnut quinoa and balsamic reduction is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Duck Breast with cranberry walnut quinoa and balsamic reduction is something which I’ve loved my whole life. They are nice and they look wonderful.

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. Smoked-Duck Salad with Walnuts and Raspberries. Balsamic-Glazed Duck Legs with Figs and Onions.

To get started with this recipe, we must prepare a few components. You can have duck breast with cranberry walnut quinoa and balsamic reduction using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Duck Breast with cranberry walnut quinoa and balsamic reduction:

1. Get 1 duck Breast
2. Get . 5 cup tri color quinoa
3. Take 1 cup water
4. Take 1/4 cup toasted walnut peices
5. Make ready 1/4 cup cranberries
6. Get TBSP balsamic reduction

Slice the duck breasts crosswise into thin slices. Properly cooked duck will still be pink in the middle. Recipe: Toasted Quinoa and Salmon Salad. Used a pretty basic gravy recipe. start with the rendered duck fat.

Steps to make Duck Breast with cranberry walnut quinoa and balsamic reduction:

1. Salt and pepper duck. Start duck in a cold drying pan fast side down and gradually raise heat flip when seared
2. Combine half a cup and cup of water and salt and boil until cooked and add walnuts and cranberries
3. If walnuts not toasted toast in a pan for 2 minutes
4. Slice duck and place on quinoa add glaze on top of duck

Recipe: Toasted Quinoa and Salmon Salad. Used a pretty basic gravy recipe. start with the rendered duck fat. Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt. Pour reduction (sauce) over duck and serve at once. A perfectly cooked, pan-fried duck breast will have a crisp, golden skin and succulent pink flesh.

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