Duck Breast with cranberry walnut quinoa and balsamic reduction
Duck Breast with cranberry walnut quinoa and balsamic reduction

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, duck breast with cranberry walnut quinoa and balsamic reduction. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Duck Breast with cranberry walnut quinoa and balsamic reduction is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Duck Breast with cranberry walnut quinoa and balsamic reduction is something which I’ve loved my entire life. They’re nice and they look fantastic.

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. Slice the duck breasts crosswise into thin slices.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Take 1 duck Breast
  2. Take . 5 cup tri color quinoa
  3. Take 1 cup water
  4. Prepare 1/4 cup toasted walnut peices
  5. Prepare 1/4 cup cranberries
  6. Prepare TBSP balsamic reduction

You can also serve with wild rice or herbed. Who else thinks that duck meat is highly under-utilised as a protein source? I often order duck when I eat out and I have also cooked it at home on many occasions, but there are many people that have never tried it or they simply never use it in home cooking. Gourmet Market World's Best Taste - Duck Breast with Balsamic Reduction Recipe Cooking duck breast at home is as easy as one, two, three.

Instructions 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

First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender meat and a crispy skin. Season duck breasts with salt, heavily on the skin side and lightly on the flesh side. Serve immediately, passing extra balsamic vinegar for drizzling if desired. Duck is so versatile and is capable of standing up to pretty much anything you can throw at it.

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