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Rosemary Duck…

November 14, 2012 |
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…with Orange Red Wine Sauce

Rosemary Duck with Orange Red Wine Sauce

Recipe courtesy of Benjamin Beasley
as seen on episode “Sanctuary Vineyard“, season 2

Rosemary Duck

  • 2 Duck breasts 6-8 oz each
  • 1 6 inch sprig fresh rosemary
  • 1 tsp. granulated garlic

Salt and Pepper to taste

Orange Red Wine Sauce

  • 2 cups dry red wine
  • 1 cup orange juice

Preheat oven to 350 F. To start, rinse both duck breasts in cold water and pat dry. Finely chop the rosemary and mix with granulated garlic. Score the fatty side of the duck breast in an X pattern, and coat both sides with rosemary garlic mixture, salt and pepper. Heat an oven proof frying pan on medium heat. When the pan is hot, add duck breasts fat side down and cook for 5 minutes or until browned. Turn the breasts and continue to cook for approx 5 minutes. Remove the duck from heat and place in preheated oven for 5 more minutes. Remove the duck to a cutting board and let them rest. Return the frying the stove top over medium/ high heat and deglaze the pan with the red wine and orange juice. Cook until the sauce is reduced by about half, serve over sliced duck breast.

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