Free Shipping over $60. Due to COVID, orders may be delayed 2-3 days.

Spend $40.00+ & get a free Tote Bag today!

"Infuse the Goodness" with your own Tea Spot Tote made from recycled plastic. Simply "add to cart".

Tea Spot Tote
Tea Spot Tote
Regular price
$5.00
Sale price
$0.00
Unit price

Pan Roasted Duck Breasts with Red Rocks Cherry Sauce

Pan Roasted Duck Breasts with Red Rocks Cherry Sauce is an elegant dinner for two that is easy to make…

 

Ingredients: Duck

·      2 duck breast, scored

·      Salt & Pepper

Preparation – Duck

1.     Pat dry, score & season with salt & pepper.

2.     Heat skillet over medium heat until hot, 3 minutes.

3.     Lay breast, skin side down, and lower heat a little. Render fat for 15-20 minutes and until skin is golden brown.

4.     Flip breast and cook until brown and crispy.

5.     Place on baking sheet with rack & place in oven until instant thermometer reads 125-130°, 10 minutes.

Ingredients: Red Rocks Cherry Sauce

·      1 cup chicken stock

·      2 TBS Red Rocks tea

·      1 shallot, minced

·      ¼ cup red wine, dry

·      2 TBS dried cherries

·      1 TBS butter

·      1 tsp lemon juice

·      Salt & Pepper to taste

Preparation – Red Rocks Cherry Sauce

1.     Steep 2 TBS of Red Rocks tea in 1 cup boiling chicken stock for 6 minutes. Strain tea leaves.

2.     Pour off all but 1 TBS fat from pan and heat.

3.     Add shallots and cook until soft.

4.     Add wine and cherries, scraping bottom of pan. Simmer until wine evaporates, 2-3 minutes.

5.     Stir in Red Rocks chicken stock concentrate and simmer occasionally, until sauce has reduced and is thickened, about 1/3 cup, 3-5 minutes.

6.     Off heat, stir in butter, lemon juice, salt & pepper to taste.

 

Leave a comment

Please note, comments must be approved before they are published