Cumin-Dusted Pan Seared Duck Breast with a Tart Cherry Cabernet Gastrique

Cumin-Dusted Pan Seared Duck Breast with a Tart Cherry Cabernet Gastrique

(Serves 4)

Duck Ingredients:

4 duck breasts (4 oz. each)

½ tsp. ground cumin

1 cup Cabernet (reduced by half)

Tart Cherry Cabernet Gastrique (recipe below)

Parsnip Purée (recipe below)

Duck Directions:

1. Rub the cumin into the duck breasts.
2. Sear the breasts in a hot oven-safe skillet for 1-1 ½ minutes on each side.
3. Place the skillet in a preheated 400F oven.
4. Cook 10 minutes for each inch of thickness.

Tart Cherry Cabernet Gastrique Ingredients:

2 Tbsp. fructose

1 Tbsp. water

1 cup tart cherries, pitted

2 Tbsp. champagne vinegar

2 Tbsp. cornstarch slurry

Tart Cherry Cabernet Gastrique Directions:

1. In a saucepot start reducing the wine by half.
2. In a small sauté pan, add the fructose and water together and caramelize.
3. After the wine has been reduced by half, add the cherries and vinegar and bring back to a boil.
4. Slowly add the wine and cherries to the caramelized fructose, stirring constantly.
5. Bring back to temperature and thicken with the slurry.

Purée Ingredients:

2 parsnips, peeled & chopped

5 cloves roasted garlic cloves

1 cup water

1 Tbsp. olive oil

Purée Directions:

1. Steam the parsnips until soft.
2. Roast the garlic on a baking sheets with the olive oil and water in a 350° F oven until soft (approximately 10 minutes).
3. Mix the garlic with parsnips and purée through a food mill.