Fowl

Featured Recipe

Duck Breast with Cauliflower Stuffing

Servings: 2 Servings
Source: Chef Austin Perkins, Nick’s Cove, Marshall, CA
    • 1 tsp. The Perfect Purée of Napa Valley Cranberry Puree,  thawed
    • 1 head cauliflower, cut into small florettes
    • 1/2 cup beef stock
    • 1/4 cup breadcrumbs (toasted)
    • 1 small onion (minced)
    • 1 tbsp. Kosher salt
    • 1 tsp. black pepper

Method:
1. Preheat oven to 375 degrees F. Combine all ingredients and bake in a baking dish, covered for 1 hour.


Reduction:
    • 1 cup The Perfect Purée of Napa Valley Pomegranate Concentrate,  thawed
    • 1/4 cup sherry vinegar
    • 1 tbsp. saba

Method:
1. Over medium heat, combine all ingredients and reduce about 20 minutes until consistency of a thick syrup. Cool.


Duck:
    • 1 scored and rendered duck breast

Method:
1. Pat duck breasts dry with paper towel. Score skin into 1/4" intervals ( Do not cut into breast meat). Rotate breast and and score again. Season with salt & pepper. Heat skillet to low - medium low. Place breast skin side down 8-12 minutes or until fat is rendered and skin is crispy and brown.

Assembly:
Heat duck breast by heating in a skillet over low heat, rendered skin side down. After ten minutes, turn the duck breast over and heat for 2-5 minutes depending on thickness. Serve over a one-cup portions of the cauliflower stuffing and drizzle with the pomegranate reduction.
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