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Pan Rosted Muscovy Duck Breast with Cilantro, Honey and Pinenut Glaze

1 single Muscovy Drake breast (1 lb)
Salt and pepper
1 cup chicken stock
1 cup white wine
1 shallot, finely chopped
1/4 cup honey
1/4 cup pinenuts
1/4 cup cilantro, chopped
salt and white pepper


Preheat oven to 425. Score the skin of the duck breast and remove the silverskin form the meat side. Salt and pepper to taste. Place in hot skillet over medium heat and cook skin side down about 7 minutes. Turn breast over and finish cooking in oven (about 7 minutes or until pink like a steak). Let stand 5 minutes before slicing thinly. To make the sauce, add stock, wine, shallot, white pepper and honey together in saucepan and reduce until the liquid thickens slightly. Add pinenuts and cilantro. Salt to taste. Drizzle the glaze over warm sliced Muscovy duck breast.


Serves 2 to 3


Contributing Chef: Grimaud Farms' Kitchen





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