Duck Breast Marinated In Buttermilk Sage On Brown Rice Stu

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This recipe is an entry for the rsc summer 2004 main course contest. It doesn't take as long as it looks and is delicious. (cook time does not include marinating time).

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Steps

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The marinade.

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Wash and dry duck breasts , score fat side of breasts , diagonally into diamonds , barely through to the meat.

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Sprinkle with salt and freshly ground pepper.

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Place in a ziplock plastic bag , add buttermilk , sage and balsamic vinegar.

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Squeeze air out of bag and seal.

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Massage bag to distribute marinade around duck breasts.

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Refrigerate overnight.

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The stuffing:.

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The stuffing can be made ahead and reheated when needed.

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I reheated it in the microwave.

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Remove duck breasts from marinade and set aside , reserving 1 / 4 cup marinade , discard the rest.

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Heat olive oil in large nonstick frypan.

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Add shallots , red pepper and garlic , saut for 2 minutes.

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Add brown basmati rice and salt.

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Stir to coat , cook for 2 minutes.

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Add wine and deglaze pan , add chicken stock and reserved marinade.

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Bring to boil , reduce heat , cover with a tight fitting lid and simmer for 45 minutes , no peeking or until rice is tender and liquid is absorbed.

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Set aside.

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The breasts:.

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Heat bu.

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Ingredients

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duck breasts, buttermilk, fresh sage leaves, balsamic vinegar, salt & freshly ground black pepper, olive oil, shallots, sweet red pepper, garlic cloves, brown basmati rice, salt, chicken stock, dry red wine, butter, sour cherries, sliced almonds