{"product_id":"engagement-dinner-main-course-recipe","title":"engagement dinner main course recipe","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 duck breasts (about 8-10 oz each)\u003c\/li\u003e\n\u003cli\u003e1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 shallot, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 cup dry red wine (such as Pinot Noir)\u003c\/li\u003e\n\u003cli\u003e1\/2 cup cherry juice\u003c\/li\u003e\n\u003cli\u003e2 tbsp balsamic vinegar\u003c\/li\u003e\n\u003cli\u003e2 tbsp brown sugar\u003c\/li\u003e\n\u003cli\u003e1 sprig fresh rosemary\u003c\/li\u003e\n\u003cli\u003e1\/2 tsp salt\u003c\/li\u003e\n\u003cli\u003e1\/4 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter\u003c\/li\u003e\n\u003cli\u003e1 cup fresh cherries, pitted and halved\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eScore the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.\u003c\/li\u003e\n\u003cli\u003eSeason the duck breasts generously with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat olive oil in an oven-safe skillet over medium heat.\u003c\/li\u003e\n\u003cli\u003ePlace the duck breasts skin-side down in the skillet and cook for 8-10 minutes, or until the skin is crispy and golden brown. Don't move the duck breasts during this time.\u003c\/li\u003e\n\u003cli\u003eFlip the duck breasts and cook for another 3-5 minutes for medium-rare, or longer depending on your desired doneness.\u003c\/li\u003e\n\u003cli\u003eRemove the duck breasts from the skillet and set aside to rest.\u003c\/li\u003e\n\u003cli\u003eAdd the chopped shallot and garlic to the skillet and cook for 2-3 minutes, until softened.\u003c\/li\u003e\n\u003cli\u003eDeglaze the skillet with red wine, scraping up any browned bits from the bottom.\u003c\/li\u003e\n\u003cli\u003eAdd the cherry juice, balsamic vinegar, and brown sugar. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.\u003c\/li\u003e\n\u003cli\u003eStir in the rosemary and halved cherries. Simmer for another 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003eReturn the duck breasts to the skillet and spoon the cherry reduction over them.\u003c\/li\u003e\n\u003cli\u003eCook for 1-2 minutes to warm the duck through.\u003c\/li\u003e\n\u003cli\u003eRemove from heat and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor best results, use duck breasts that are at room temperature for 30 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003eTo achieve extra crispy skin, pat the duck breasts dry with paper towels before cooking.\u003c\/li\u003e\n\u003cli\u003eResting the duck breasts allows the juices to redistribute, resulting in a more tender and flavorful meat.\u003c\/li\u003e\n\u003cli\u003eServe with roasted potatoes or wild rice.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43639422419041,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/engagement_dinner_main_course_recipe.jpg?v=1770334656","url":"https:\/\/www.pantribot.com\/products\/engagement-dinner-main-course-recipe","provider":"PantriBot","version":"1.0","type":"link"}