Welcome back, foodie fans! Sick of always eating turkey on Thanksgiving and looking for something new? Well you’re in luck! This week we’re continuing our Thanksgiving #FoodieFriday series with Pan Seared Duck Breast on Quinoa and Acorn Risotto topped with an Orange Maple Glaze by Council Oak Steaks & Seafood and Plum Lounge, Sous Chef Dave Puatu!
Total Time: 1 hour and 10 minutes
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 1
Ingredients:
8 oz. Duck breast
1 acorn squash
¼ cup quinoa
¾ cup chicken stock
1 small onion
1/2 lemon
2 pound butter
6 grape tomatos
1/2 cup olive oil
2 cups orange juice
1 cinnamon stick
5 whole cloves
1 cup maple syrup
Risotto:
Cut grape tomatoes in half-length wise. Salt and pepper and add extra virgin olive oil in a bowl. Transfer onto a sheet pan and cook in oven for 4 hours at 200 degrees. Small dice onion and squash. Add 1 tablespoon butter to pan and sauté onion and squash for 2 minutes. Add quinoa. Add chicken stock 1 cup at a time. Add roasted tomatoes and finish with a squeeze of ½ a lemon.
Seared Duck:
Score the skin of duck cross wise. Salt and pepper and let it get to room temperature. Once it is room temperature, add two tablespoons of butter to a sauté pan and set on medium heat. Place duck breast to sauté pan skin side down. Let the fat render from the duck for about 3 mins. Flip the duck over and cook for an additional 2 mins. Place duck breast onto a plate to let it rest.
Orange Maple Glaze:
Reduce orange juice in a pan with cinnamon and cloves until ¼ of liquid is left. Add maple syrup and reduce until half of liquid is left. Finish with a tablespoon of cold butter.