Duck or Chicken Breasts with Bordeaux Cherry Balsamic Sauce – Great American Cooking Expo
- 2 T. The Olive Tap’s Grapeseed Oil or Similar High Temperature Oil
- 4 – 6 oz (Muscovy) Boneless Duck or Chicken Breasts (skin on, and scored 3 to 4 times per breast 1/4 inch deep, with a sharp knife)
- Salt, Pepper and a scant pinch of Dried Thyme (per breast)
- 1/3 C. finely diced Mushrooms (1/4 inch dice)
- 2 T. minced Shallot
- 1/3 C. chicken stock
- 1/4 C. The Olive Tap’s Bordeaux Cherry Balsamic Vinegar
Pre-heat oven to 350 degrees. Dry the breasts with a paper towel. Sprinkle with thyme, salt and fresh ground pepper to taste. Heat grape seed oil on medium high setting. When hot, add prepared breasts skin side down and cook about 5 minutes till golden brown and crisp, turn over and cook 2 to 3 minutes more. This part of the recipe has been a challenge as the thickness of the breasts can vary greatly and cooking times are all over the place. We are looking for a medium rare appearance when done.
Remove the breasts from the pan when done and place on a baking sheet and put into oven for about 6 minutes. Pour off most of the fat, leaving just enough behind to saute the mushrooms and shallots. Add the mushrooms and shallots, and saute just until the shallot is soft, 1 or 2 minutes.
Add the broth and deglaze the pan allowing the broth to reduce to a few tablespoons. Then add the Balsamic and reduce again until the sauce is thick enough to coat the back of a spoon. Remove from heat.
Slice the breasts into 1/4 inch thickness pieces, and plate with your favorite wild rice variety. Spoon 1/2 to 1 tablespoon of Cherry Balsamic sauce over top of each breast and serve immediately.
An Olive Tap original by Rick