Duck Breast with Dried Cherries Pilaf
2 pcs duck breast
Pat duck breasts dry. Using sharp knife, score skin, taking care not to cut through fat into meat below. Sprinkle breasts with salt and pepper.
In large, ovenproof skillet over moderately low heat, heat skillet until hot but not smoking. Sear duck breasts, skin side down, until skin is golden brown and crisp, 10 to 12 minutes. As fat is rendered, periodically drain off and reserve. Transfer skillet to oven and roast breasts to desired doneness, 2 to 3 minutes for medium-rare.
Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.
Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add 2 tbs balsamic vinegar, brown sugar and salt to taste, stirring and scraping up any brown bits.
Holding sharp knife at 45°F angle, cut each duck breast into thin slices.
2 cups basmathi rice
1 tbsp duck fat
1/2 cup dried cherries
1 small pcs cinnamon stick
2 pcs cardamom pods
1 small knob of ginger, slivered
2 1/2 cups water
Combine duck fat, cinnamon stick, cardamom and ginger in medium, heavy bottom pan over medium high heat, stir and cook for 2-3 minutes.
Add in cherries and raisins and cook, stirring often, for 2-3 minutes. Add rice, stir to coat and cook for 1-3 minutes.
Pour in water, stir and bring to a high simmer, reduce heat to low, cover and cook for 15 minutes. Uncover and sprinkle rice evenly with salt. Cover pan again, and on very low heat, cook for 5 minutes. Turn off heat and allow rice to rest 10-15 minutes.
To serve, spoon rice into a plate, top with slices of duck breast drizzled with balsamic sauce and a side helping of orange and lamb lettuce with roasted pine nuts.
Mamasya -- kat sini pun susah nak dapat, nasib baik ada satu tempat specialising in organic poultry product in my kampung....harga mahal sikit la, tapi sekali-sekali tu boleh la....
MamaFaMi -- macam mana nak describe rasa....it's red meat, with a hint of liver. Surprisingly, no strong smell, but very robust flavour....
Lee Lin -- for those yang minat...memang sedaplah....I'm just very curious, and the result was quite pleasant....
RinnChan -- airplane food..regrettably forgettable....