{"id":1138,"date":"2014-11-22T19:07:14","date_gmt":"2014-11-23T02:07:14","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1138"},"modified":"2015-04-01T17:59:04","modified_gmt":"2015-04-01T23:59:04","slug":"duck-breast-with-dried-cherry-and-shallot-confit","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/duck-breast-with-dried-cherry-and-shallot-confit.html","title":{"rendered":"Duck Breast with Dried Cherry and Shallot Confit"},"content":{"rendered":"<p style=\"text-align: left\" align=\"CENTER\"><em>This is a really impressive hors d&#8217;oeuvre and, in the end, not that complicated. \u00a0And it is done the day before! \u00a0If you don&#8217;t cube the duck, it can be an entr\u00e9.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients: Duck<\/b><\/p>\n<ul>\n<li>2 \u00bd c dry red wine<\/li>\n<li>\u00bd c balsamic vinegar<\/li>\n<li>6 Tab soy sauce<\/li>\n<li>\u00bd c lemon juice<\/li>\n<li>6 cloves garlic, crushed<\/li>\n<li>3 Tab grated fresh ginger root<\/li>\n<li>\u00bd c olive oil<\/li>\n<li>salt and pepper to taste<\/li>\n<li>4 lbs whole boneless duck breasts with skin<\/li>\n<li>2 c dried cherry and Shallot Confit<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions: Duck<\/b><\/p>\n<ol>\n<li><b> <\/b>In a bowl, whisk the wine, vinegar, soy sauce, lemon juice, garlic, ginger, oil and salt and pepper.<\/li>\n<li>Score skin of each breast in a crosshatch pattern.<\/li>\n<li>Put duck breasts in a large resealable plastic bag and pour the marinade over them.<\/li>\n<li>Seal the bag and put in a large bowl.<\/li>\n<li>Let the duck marinate, chilled, overnight.<\/li>\n<li>Remove and pat dry with paper towels.<\/li>\n<li>Heat a heavy skillet over moderately high heat until hot and cook the breast, skin side down for 5 minutes.<\/li>\n<li>Turn the duck and cook it for 2 minutes more.<\/li>\n<li>Place in pan and roast in a 375\u00b0 oven for 5 \u2013 7 minutes or until a meat thermometer reaches 145\u00b0- 150\u00b0.<\/li>\n<li>Let cool 10 minutes.<\/li>\n<li>Cut duck into \u00be inch cubes.<\/li>\n<li>Mix duck with dried cherry and shallot confit<\/li>\n<li>Serve in chaffing dish with small spoons<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves <\/b>About 180 pieces<\/p>\n<p align=\"LEFT\"><b>Source<\/b> Gourmet Magazine<\/p>\n<p align=\"CENTER\"><b>Dried Cherry and Shallot Confit<\/b><\/p>\n<p align=\"LEFT\"><b>Ingredients: Confit<\/b><\/p>\n<ul>\n<li>1 \u00bd c dried sour cherries (about \u00bd lb)<\/li>\n<li>\u00bd c white wine vinegar<\/li>\n<li>\u00bc c balsamic vinegar<\/li>\n<li>2 c thinly sliced shallot (about \u00bd lb)<\/li>\n<li>1 c finely chopped onion<\/li>\n<li>2 Tab unsalted butter<\/li>\n<li>3 Tab sugar<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions: Confit<\/b><\/p>\n<ol>\n<li><b> <\/b>In a bowl, let the cherries soak in the 2 vinegars mixed for 30 minutes.<\/li>\n<li>While the cherries are soaking, cook the shallots and onion over moderatly low heat, in butter, uncovered, for 10 minutes. Stir occasionally.<\/li>\n<li>Add the cherries with 2 Tablespoons of the soaking liquid and simmer, uncovered, for 10 \u2013 15 minutes, or until almost all the\u00a0liquid is evaporated.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Can be made 1 day in advance.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves<\/b> Makes about 2 cups<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>This is a really impressive hors d&#8217;oeuvre and, in the end, not that complicated. \u00a0And it is done the day before! \u00a0If you don&#8217;t cube the duck, it can be an entr\u00e9. Ingredients: Duck 2 \u00bd c dry red wine \u00bd c balsamic vinegar 6 Tab soy sauce \u00bd c lemon juice 6 cloves garlic, &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/duck-breast-with-dried-cherry-and-shallot-confit.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Duck Breast with Dried Cherry and Shallot Confit&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,5,39],"tags":[75],"class_list":["post-1138","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-chicken","category-food-for-fifty","tag-vpwl-june-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1138"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1138\/revisions"}],"predecessor-version":[{"id":2242,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1138\/revisions\/2242"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}