How to Make Mario Batali Hazelnut-Crusted Duck Breast with Sun-Dried Cherry Sauce. **

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, hazelnut-crusted duck breast with sun-dried cherry sauce. **. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Hazelnut-Crusted Duck Breast with Sun-Dried Cherry Sauce. ** is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Hazelnut-Crusted Duck Breast with Sun-Dried Cherry Sauce. ** is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have hazelnut-crusted duck breast with sun-dried cherry sauce. ** using 24 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Hazelnut-Crusted Duck Breast with Sun-Dried Cherry Sauce. **:

1. Make ready 1 cup dried sweet cherries
2. Prepare 1 as needed hot water
3. Make ready 1 1/2 cup red wine
4. Prepare 1 cup honey
5. Get 1/4 cup orange juice
6. Prepare 1/2 cup sugar
7. Make ready 1 cinnamon stick broke in half
8. Take 1 cup hazelnuts, toasted and chopped fine
9. Make ready 1 cup fresh bread crumbs
10. Take 1 each shallots, minced
11. Prepare 2 tbsp rosemary chopped
12. Take 1/2 cup parsley
13. Take 2 eggs
14. Make ready 2 tbsp milk
15. Prepare 8 oz 6 - duck breasts
16. Make ready 1 as needed salt and pepper
17. Make ready 4 tbsp butter
18. Make ready 2 tbsp olive oil
19. Make ready 1 tbsp olive oil
20. Prepare 1 tbsp garlic
21. Get 12 oz snow peas
22. Take 2 cup red peppers, julianne
23. Get 1 as needed salt and pepper
24. Prepare 6 lemon peel to garnish

Instructions to make Hazelnut-Crusted Duck Breast with Sun-Dried Cherry Sauce. **:

1. Sun dried cherry sauce:-) soak cherries in water 104 minutes, drain. Reserve cherries. Combine red wine, honey, orange juice, sugar and cinnamon stick in sauce pan. Over medium - high heat, reduce to 1 1/2 cup. Discard cinnamon stick, add reserved cherries and keep warm.
2. Hazulnut crust and duck:-) Combine hazelnuts, bread crumbs, parsley,, shallot and rosemary in a shallow pan. Combine eggs and milk in separate pan. Season duck with sakt and pepper. Dip duck into egg mixture, then hazelnut breading, coat thoroughly.
3. At service, heat butter and oil together. Add duck and pan fry both sides. Finish cooking in 350°F oven to an inside temp of 154. Resting should bring internal temp to 160. Slice each breast into 6 slices. Serve hot.
4. Pan fry vegetables:-) saute garlic in oil. Add snow peas and peppers, heat until tender - crisp. Season with salt and pepper.
5. To serve:-) Place prepared seasonal vegetables on one side of plate. Cover other side of plate with 2 oz cherry sauce. Place duck on sauce. Garnish with curly lemon peel.

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