Recipe of Super Quick Duck Breast with cranberry walnut quinoa and balsamic reduction

By Easy Recipes 02 October 2020
Recipe of Super Quick Duck Breast with cranberry walnut quinoa and balsamic reduction
Recipe of Super Quick Duck Breast with cranberry walnut quinoa and balsamic reduction

Duck Breast with cranberry walnut quinoa and balsamic reduction Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Duck Breast with cranberry walnut quinoa and balsamic reduction” recipe we have found until now. This is gonna really delicious.

Ingredients of Duck Breast with cranberry walnut quinoa and balsamic reduction

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

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.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.

Duck Breast with cranberry walnut quinoa and balsamic reduction instructions

  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.

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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.Recipe: Toasted Quinoa and Salmon Salad.

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