{"id":3635,"date":"2016-01-25T17:00:00","date_gmt":"2016-01-26T01:00:00","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=3635"},"modified":"2016-01-05T15:34:00","modified_gmt":"2016-01-05T23:34:00","slug":"sour-cherry-stuffed-duck-breasts-with-thyme","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/sour-cherry-stuffed-duck-breasts-with-thyme\/","title":{"rendered":"Sour-Cherry-Stuffed Duck Breasts with Thyme"},"content":{"rendered":"<p>This festive duck roast is stuffed with a delicious sweet-and-sour cherry filling. Pair it with our Collectors Series\u00a0<a href=\"http:\/\/www.winemonthclub.com\/silvio-grasso-barolo-2011.htm?catid=1043\" target=\"_blank\">Silvio Grasso Barolo 2011<\/a>.<\/p>\n<p>SERVINGS: 8 TO 10<\/p>\n<h3 class=\"recipe__section-heading\"><a href=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Sour-Cherry-Stuffed-Duck-Breasts-with-Thyme.jpg\"><img loading=\"lazy\" class=\"alignright wp-image-3636\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Sour-Cherry-Stuffed-Duck-Breasts-with-Thyme-1024x1024.jpg\" alt=\"Sour-Cherry-Stuffed Duck Breasts with Thyme\" width=\"325\" height=\"325\" srcset=\"https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Sour-Cherry-Stuffed-Duck-Breasts-with-Thyme-1024x1024.jpg 1024w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Sour-Cherry-Stuffed-Duck-Breasts-with-Thyme-150x150.jpg 150w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Sour-Cherry-Stuffed-Duck-Breasts-with-Thyme-300x300.jpg 300w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Sour-Cherry-Stuffed-Duck-Breasts-with-Thyme-768x768.jpg 768w\" sizes=\"(max-width: 325px) 100vw, 325px\" \/><\/a>INGREDIENTS<\/h3>\n<ul class=\"ingredients-list\">\n<li class=\"ingredients-list__item\">Four 1- to 1 1\/4-pound whole boneless Muscovy duck breasts (see Note), skin scored in a crosshatch pattern<\/li>\n<li class=\"ingredients-list__item\">Kosher salt<\/li>\n<li class=\"ingredients-list__item\">2 tablespoons unsalted butter<\/li>\n<li class=\"ingredients-list__item\">1 small shallot, minced<\/li>\n<li class=\"ingredients-list__item\">1 cup dried sour cherries (6 ounces)<\/li>\n<li class=\"ingredients-list__item\">2 tablespoons sugar<\/li>\n<li class=\"ingredients-list__item\">2 tablespoons balsamic vinegar<\/li>\n<li class=\"ingredients-list__item\">1\/4 cup finely chopped parsley<\/li>\n<li class=\"ingredients-list__item\">1 1\/2 tablespoons chopped fresh thyme<\/li>\n<li class=\"ingredients-list__item\">Freshly ground pepper<\/li>\n<\/ul>\n<section class=\"divider\">\n<h3 class=\"recipe__section-heading\">HOW TO MAKE THIS RECIPE<\/h3>\n<p>Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet. Refrigerate uncovered until the meat looks shiny, about 30 minutes.<\/p>\n<p>Meanwhile, in a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes. Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes. Add the vinegar and 1\/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes. Fold in the parsley and thyme and season the stuffing with salt and pepper. Let cool completely.<\/p>\n<p>Preheat the oven to 400\u00b0. Set the duck skin side down on a work surface. Spread the cherry stuffing over the breasts evenly. Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make 4 neat roasts.<\/p>\n<p>Heat a large ovenproof skillet. Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.<\/p>\n<p>Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118\u00b0 to 120\u00b0. Transfer the duck breasts to a carving board and let rest for 5 minutes. Snip off the kitchen twine. Thinly slice the roasts crosswise and serve.<\/p>\n<p>MAKE AHEAD<br \/>\nThe sour cherry stuffing can be refrigerated overnight. Bring to room temperature before using.<\/p>\n<p>NOTE<br \/>\nAsk your butcher for whole boneless duck breasts. They are also available online from D&#8217;Artagnan or Grimaud Farms.<\/p>\n<p><em>Recipe and photo from\u00a0<a href=\"http:\/\/www.foodandwine.com\/recipes\/sour-cherry-stuffed-duck-breasts-with-thyme\" target=\"_blank\">www.foodandwine.com<\/a>.<\/em><\/p>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>This festive duck roast is stuffed with a delicious sweet-and-sour cherry filling. Pair it with our Collectors Series\u00a0Silvio Grasso Barolo 2011. SERVINGS: 8 TO 10 INGREDIENTS Four 1- to 1 1\/4-pound whole boneless Muscovy duck breasts (see Note), skin scored in a crosshatch pattern Kosher salt 2 tablespoons unsalted butter 1 small shallot, minced 1 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sour-Cherry-Stuffed Duck Breasts with Thyme | Wine Blog from The International Wine of the Month Club<\/title>\n<meta name=\"description\" content=\"This festive duck roast is stuffed with a delicious sweet-and-sour cherry filling that 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