Duck Breast with Cherry Reduction and Wild Rice Pilaf
- A sophisticated main course featuring perfectly seared duck breast with a luscious cherry reduction and a flavorful wild rice pilaf. The duck breast is infused with cannabis through a marinade and the searing process, offering a subtle and relaxing effect. The sweet-tart cherry reduction complements the richness of the duck, while the wild rice pilaf adds a nutty and earthy counterpoint. This dish is ideal for a dinner party where you want to showcase your culinary skills and provide a unique and memorable cannabis experience.
- Ingredients:2 duck breasts (about 6-8 oz each), skin scored2 tablespoons balsamic vinegar1 tablespoon cannabis-infused maple syrup1/2 teaspoon ground gingerSalt and pepper to taste1 tablespoon olive oilFor the cherry reduction:1 cup fresh or frozen cherries, pitted1/2 cup red wine1 tablespoon balsamic vinegar1 tablespoon brown sugarFor the wild rice pilaf:1 cup wild rice, cooked according to package directions1/4 cup dried cranberries1/4 cup chopped pecans2 tablespoons chopped fresh parsley1 tablespoon butter
- Instructions:Marinate the Duck Breast: In a small bowl, whisk together balsamic vinegar, cannabis-infused maple syrup, and ground ginger. Season with salt and pepper. Place duck breasts in a resealable bag or container and pour the marinade over them. Marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.Prepare the Cherry Reduction: In a saucepan, combine cherries, red wine, balsamic vinegar, and brown sugar. Bring to a simmer over medium heat, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened and reduced by half.Prepare the Wild Rice Pilaf: In a large bowl, combine cooked wild rice, dried cranberries, pecans, parsley, and butter. Season with salt and pepper to taste.Sear the Duck Breast: Remove duck breasts from the marinade and pat dry. Heat olive oil in a skillet over medium-high heat. Place duck breasts skin-side down in the skillet and sear for 6-8 minutes, or until the skin is crispy and golden brown. Flip the duck breasts and sear for 2-3 minutes on the other side for medium-rare.Assemble the Dish: Slice the duck breast thinly. Spoon a generous amount of wild rice pilaf onto each plate. Top with sliced duck breast and drizzle with cherry reduction. Garnish with a sprig of fresh rosemary or thyme.
