How to Make Appetizing Duck Breast with cranberry walnut quinoa and balsamic reduction

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Duck Breast with cranberry walnut quinoa and balsamic reduction Recipe. Gourmet Market World's Best Taste - Duck Breast with Balsamic Reduction Recipe 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.

You can have Duck Breast with cranberry walnut quinoa and balsamic reduction using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Duck Breast with cranberry walnut quinoa and balsamic reduction

1. You need 1 of duck Breast.
2. Prepare of . 5 cup tri color quinoa.
3. Take 1 cup of water.
4. Take 1/4 cup of toasted walnut peices.
5. You need 1/4 cup of cranberries.
6. It’s TBSP of balsamic reduction.

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

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.

Pour reduction (sauce) over duck and serve at once.The Best Duck Breast Recipes on YummlyDried Duck Breast, Duck Breast With Apples, Duck Breast With Raspberry Coulis. duck breast, thyme, garlic powder, balsamic vinegar, soy sauce.

Season duck breast with salt and pepper.The Culinary Chase's Note: Gorgeous flavors especially with the cranberry sauce and port reduction.You can also serve with wild rice or herbed.Slice the duck breasts crosswise into thin slices.Properly cooked duck will still be pink in the middle.