Side Pannel
Muscovy Duck Breasts W/juniper Braised Cabbage And Mushroom
Muscovy Duck Breasts W/juniper Braised Cabbage And Mushroom
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetables, Poultry
Ingredients List
- 2 1/2 lb Muscovy duck breasts (about
- - 3)
Directions
MARINADE
2 tb Olive oil
1 tb Chopped fresh marjoram or
- 1 tsp. dried
3 cl Garlic, chopped
1 tb Black peppercorns, crushed
2 tb Italian parsley, chopped
BRAISED CABBAGE
1 Red cabbage
1 tb Olive oil
4 oz Smoked bacon
1 sm Onion, diced
3/4 c Red wine
1/2 c Apple juice
1 Bay leaf
3 Juniper berries
1 Inch piece cinnamon stick
2 tb Sugar
2 tb Red wine vinegar
MUSHROOMS
2 tb Butter
1 tb Olive oil
12 oz Brown mushrooms, cleaned and
-quartered
2 ts Minced garlic
1/4 c Minced shallot
2 ts Lemon juice
1 tb Chopped fresh sage
Salt and freshly ground
-pepper
Trim duck breasts of excess skin and fat. With a sharp knife, score skin
in a cross hatch pattern but do not cut through the flesh. Combine oil,
marjoram, garlic, peppercorns and parsley and spread over duck breasts.
Marinate for up to 12 hours in refrigerator.
Slice cabbage in half, lengthwise, and remove core. Slice thinly. You
should have about 8 cups cabbage. Heat oil in skillet, on medium heat. Add
bacon and onion and saute until bacon releases its fat, about 5 minutes.
Add cabbage and remaining ingredients. Bring to boil. Cover skillet and
cook on medium low heat, stirring occasionally, for 20 minutes or until
cabbage is tender. Uncover and simmer 5 minutes longer. Reseason and make
sure there is a balance of sweet/sour flavors. Remove bay leaf and cinnamon
stick. Reserve cabbage.
In large skillet, heat butter and oil over medium high heat. When butter
begins to foam, add mushrooms and cook, stirring often for 5 minutes or
until mushrooms are browned. Stir in garlic and shallots. Cook for 2
minutes longer. Add lemon juice, sage, salt and pepper and reserve.
Season duck breast with salt. In a heavy skillet, on medium heat, add duck
breasts skin side down and cook for 5 minutes draining fat as it
accumulates. Flip over breasts and cook another 5 to 7 minutes or until
breasts are medium rare. Remove duck and let sit for 5 minutes.
2 tb Olive oil
1 tb Chopped fresh marjoram or
- 1 tsp. dried
3 cl Garlic, chopped
1 tb Black peppercorns, crushed
2 tb Italian parsley, chopped
BRAISED CABBAGE
1 Red cabbage
1 tb Olive oil
4 oz Smoked bacon
1 sm Onion, diced
3/4 c Red wine
1/2 c Apple juice
1 Bay leaf
3 Juniper berries
1 Inch piece cinnamon stick
2 tb Sugar
2 tb Red wine vinegar
MUSHROOMS
2 tb Butter
1 tb Olive oil
12 oz Brown mushrooms, cleaned and
-quartered
2 ts Minced garlic
1/4 c Minced shallot
2 ts Lemon juice
1 tb Chopped fresh sage
Salt and freshly ground
-pepper
Trim duck breasts of excess skin and fat. With a sharp knife, score skin
in a cross hatch pattern but do not cut through the flesh. Combine oil,
marjoram, garlic, peppercorns and parsley and spread over duck breasts.
Marinate for up to 12 hours in refrigerator.
Slice cabbage in half, lengthwise, and remove core. Slice thinly. You
should have about 8 cups cabbage. Heat oil in skillet, on medium heat. Add
bacon and onion and saute until bacon releases its fat, about 5 minutes.
Add cabbage and remaining ingredients. Bring to boil. Cover skillet and
cook on medium low heat, stirring occasionally, for 20 minutes or until
cabbage is tender. Uncover and simmer 5 minutes longer. Reseason and make
sure there is a balance of sweet/sour flavors. Remove bay leaf and cinnamon
stick. Reserve cabbage.
In large skillet, heat butter and oil over medium high heat. When butter
begins to foam, add mushrooms and cook, stirring often for 5 minutes or
until mushrooms are browned. Stir in garlic and shallots. Cook for 2
minutes longer. Add lemon juice, sage, salt and pepper and reserve.
Season duck breast with salt. In a heavy skillet, on medium heat, add duck
breasts skin side down and cook for 5 minutes draining fat as it
accumulates. Flip over breasts and cook another 5 to 7 minutes or until
breasts are medium rare. Remove duck and let sit for 5 minutes.
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