Sunday, October 01, 2006

Seared Duck Breasts with Cherry Wine Reduction

Hey there! Before I get into this crazy wonderful meal from a while ago, I wanted to pass along an update for you guys. Cityview Magazine is working on updating their website (it's a mess right now, don't bother), so my reviews are still not available online. However, I might ask if I can scan them and post them here, if anyone is interested. The new job is going very well, I'm eating some fantastic food, and this month I even have a feature article with an original recipe! Pretty cool. They are supremely great to work with.


And now to dinner. And what a dinner! One of the things I love about my new food writing job is meeting people that share my passion for food. Last month I met William Carithers, who owns an upscale meat market here in Knoxville. This is one of the only places in town to get fresh duck and a multitude of other offerings. I couldn't resist the duck breasts, since duck is both mine and Chris' favorite, and so I brought four of them home (they are sold in groups of four, but William split them up and vacuum sealed them so I could freeze two).


I, like many people, prefer duck seared and topped with a fruit-based reduction. And so that is what I set out to do, working off of a memory of a white wine and dried cherry sauce I once had on duck. Served alongside some wild rice and (pre-e. coli) wilted spinach, you'll have to take my word for it when I tell you the results were divine. Recipe to follow very soon, once I decipher my notes...

5 comments:

Amanda said...

oh my! you're back with a vengence, marianne! this meal looks out-of-this-world. i wish i knew some good duck calls so i could lure it over to california... quack.. quack.. here ducky ducky ducky..

wheresmymind said...

Dried cherry with duck is a powerfully yummy combo! You certainly are a luck one ;)

Skeezix said...

Fantastic! I've only ever had duck once and I really want to try it again. I wish I could find it around here, but alas I don't think it is going to happen.

I made the lemon rissoto and pan seared scallops this weekend and they were just as divine as they were the first go round.

Rachael said...

That photo is glorious!

enthusia said...

Found your site via Habeas Brulee--wow. That looks fantastic!