Duck Breast with cranberry walnut quinoa and balsamic reduction
Duck Breast with cranberry walnut quinoa and balsamic reduction

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, duck breast with cranberry walnut quinoa and balsamic reduction. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook duck breast with cranberry walnut quinoa and balsamic reduction using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Duck Breast with cranberry walnut quinoa and balsamic reduction:
  1. Prepare 1 duck Breast
  2. Get . 5 cup tri color quinoa
  3. Get 1 cup water
  4. Make ready 1/4 cup toasted walnut peices
  5. Take 1/4 cup cranberries
  6. Make ready TBSP balsamic reduction

Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt. Pour reduction (sauce) over duck and serve at once. Slice the duck breasts crosswise into thin slices. Properly cooked duck will still be pink in the middle.

Steps to make Duck Breast with cranberry walnut quinoa and balsamic reduction:
  1. Salt and pepper duck. Start duck in a cold drying pan fast side down and gradually raise heat flip when seared
  2. Combine half a cup and cup of water and salt and boil until cooked and add walnuts and cranberries
  3. If walnuts not toasted toast in a pan for 2 minutes
  4. Slice duck and place on quinoa add glaze on top of duck

Recipe: Toasted Quinoa and Salmon Salad. Remove from the heat; fluff with a fork. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted.

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