Pan Seared Breast of Duck with Pomegranate Cherry Sauce, Dried Tomato Risotto Cake, and Caramelized Cippolini Onions

Presented by Chef Elaine Bell / Elaine Bell Catering
(serves 6)

Marinade:
3 tablespoons Pomegranate Cherry Juice
1 tablespoon Cabernet Sauvignon
2 shallots, chopped
2 cloves garlic, chopped
2 tablespoons honey
1 tablespoon fresh basil leaves, chopped
1 teaspoon fresh thyme leaves, chopped
¼ teaspoon ground cloves

6 boneless, skinless duck breast halves
Salt and pepper to taste
¼ cup olive oil

Combine the ingredients for the marinade in a mixing bowl. Add the duck breasts and mix well. Cover and refrigerate for 2-8 hours. Remove the duck from thebowl and dry well with paper and toss them in ¼ cup olive oil. Heat a heavy skillet over medium-high heat, just until the oil begins to smoke. Add the duck breasts and sear them until the bottom of each is browned, about 2-3 minutes. Turn the breast over and cook for another 3-4 minutes. Remove the breasts from the pan and keep warm. Deglaze the pan with remaining marinade.

Pomegranate Cherry Sauce:
1 cup Cabernet Sauvignon
1 cup Pomegranate cherry juice
¼ cup dried dark cherries, coarsely chopped
1-1/2 cup brown duck or chicken stock, reduced by 1/2
1 teaspoon fresh thyme, chopped
2 cloves garlic, chopped
1 teaspoon orange zest
Salt and pepper to taste

Combine the Cabernet Sauvignon, pomegranate cherry juice and dried cherries in a 2-quart saucepan. Bring to a boil and reduce to approximately ½ cup. Add the reduced stock, fresh thyme, garlic and orange zest. Season the sauce with salt and pepper.

Dried Tomato Risotto Cakes:
½ cup dried tomatoes, reconstituted in ½ cup warm water, drained and chopped
3 cups cooked risotto, cold
1 egg
2 tablespoons shallots, finely chopped
1 teaspoon garlic, chopped
4 tablespoons unsalted butter

Combine the tomatoes, risotto, egg, shallots and garlic in a mixing bowl. Season with salt and pepper. Divide the mixture into 6 portions and shape into pancakes. Heat the butter in a large skillet and cook, undisturbed until lightly browned. Carefully turn the cakes and brown on the other side.

Caramelized Cippolini Onions:
2 tablespoons olive oil
12 large Cippolini onions, peeled

Heat the olive oil over medium heat in a heavy skillet. Add the onions and gently cook, stirring occasionally for 15 – 20 minutes until golden brown. Season with salt and pepper.

On a warm plate, slice the duck breast and fan over the top. Cover the duck breast with a thin, even layer of sauce. Place the risotta cakes on one side of the dish and the cippolini onions scattered around the other side. Serve additional sauce on the side.