Lansdowne’s Destination Dish of the Month: Cranberry Glazed Duck Breast
November's special ingredient for the Destination Dish of the Month is cranberries. At Lansdowne Resort in Leesburg, Virginia, Chef Philip Monteforte has created a Cranberry Glazed Duck Breast which is one of the featured dishes throughout the month at On The Potomac Restaurant.
Try this amazing recipe with mouth-watering cranberry gastrique.
Cranberry Gastrique Ingredients:
2 cups – Cranberries, fresh or frozen
3/4 cup – Sugar
1 cup – water (enough to cover cranberries)
2-3 ounces – Rice Wine Vinegar
To Taste – Kosher Salt
Preparation of Cranberry Gastrique: In a small sauce pot, add cranberries, sugar, and water on medium high heat. Cook ingredients until skin of cranberries start to break. Place mixture into a blender and add rice wine vinegar. Blend gastrique until smooth and pass through a fine mesh strainer. Add salt to taste and refrigerate until cool.
Cranberry Glazed Duck Breast Ingredients:
4 each - 5-6 ounce Duck Breast
2 tsp. - Kosher Salt
½ tsp - Ground Black Pepper
1 Tbsp. – Canola oil
Preparation of Duck: Score the skin of the duck with a sharp knife ensuring that each slice is about half an inch apart (Cut most of the way through the fat but not into the meat). Season the duck with kosher salt and pepper and aside.
Sauté/Oven: First, set your oven to 350 degrees Fahrenheit. While oven is pre-heating, heat sauté pan over medium/high heat with canola oil. Once pan is hot, add the duck breast into the pan skin side down. Cook on skin side for about 6 minutes (until skin is crispy and a nice golden brown color). Turn the duck over and cook for an additional 6 minutes. Finally, glaze the duck with the cranberry gastrique and place in the oven for two more minutes until the internal temperature of the duck is 145 degrees Fahrenheit on your thermometer for medium. Allow the duck to rest for 5-7 minutes before slicing.
Grill: Turn on grill to medium/high fire to pre-heat; grill duck, skin side down on indirect heat for 6-7 minutes on one side then turning and grilling for an additional 6-7 minutes on other side. For the last minute of cooking you want to baste cranberry gastrique onto duck to from a nice glaze on the duck breast. The internal temperature of the meat should read 145 degrees Fahrenheit on your thermometer for medium (or keep grilling until desired doneness is achieved), allow the duck to rest for 5-7 minutes before slicing.
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