4 mallard breast halves (serves 2 full dinner of 4 for a light dinner)
½ cup citrus marinade
1 yellow onion sliced
1 head of garlic minced
1 medium portobello mushroom
1 cup balsamic vinegar
½ cup dark cherries
2 tbs sugar
½ tsp red chili flakes
4tbls olive oil
If using frozen cherries side aside and let them warm to room temperature, if using fresh cherries wash and remove pitts.
In a small non-reactive sauce pan, place vinegar and heat over medium heat.
Bring vinegar to a boil and cook until reduced by half.
Add sugar and boil for 3 more minutes. Turn heat off. You can let this set while you fix the ducks.
Just before serving, bring reduction temperature back up, and add cherries.
Stir in cherries and salt to taste, remove from heat.
Wash mallard breasts and place in plastic bag with marinade (Any store bought citrus marinade is fine) Let set for 1 hour, last 15 – 30 minutes at room temp.
In a non-reactive frying pan heat 2 tbs of olive oil
Saute garlic for 2 minutes, add onions.
Cook onions and garlic over medium heat until soft.
Add Mushrooms. Continue cooking over medium heat.
Salt and pepper to taste
when mushrooms are cooked and mixture is brown and rich in appearance, remove from pan to a warmed plate.
Add 2 tabs olive oil and pepper flakes and bring up to temp over high heat
rinse and pat dry duck breasts
salt and pepper duck on both sides
place duck in frying pan....brown for 2 minutes at high heat
turn and brown other side for two minutes
turn once more......cover ducks with mushroom/onion mixture....cover and turn off heat.
Let ducks stand for 20 minutes (duck will finish cooking and “rest” and come out medium rare.
Divide mushroom/onion mixture on plates.
Slice duck at 45 degree diagonal....fan out on plate partially on the mushroom mixture.
Drizzle sauce on Duck or drag on plate next to duck, add a spoonful of cherries next to duck.