Honey/balsamic Glazed Stuffed Duck Breast With Cherry Confit

Ingredients

• 1 12 cups dried tart cherries
• unsweetened
• 12 cup white wine vinegar
• 14 cup balsamic vinegar
• 2 cups shallots
• thinly sliced
• 1 cup onion
• finely chopped
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 4 duck breasts
• salt
• pepper
• 12 cup butter
• 2 tablespoons onions
• chopped
• 13 cup celery
• chopped
• 2 cups long grain brown rice
• not instant
• 12 teaspoon salt
• 18 teaspoon pepper
• 12 teaspoon fresh sage
• minced
• 12 teaspoon fresh marjoram
• minced
• 12 teaspoon fresh thyme
• minced
• 12 teaspoon fresh tarragon
• minced
• 12 cup almonds
• toasted and chopped
• 2 cups stock (I used duck but chicken would do)
• 12 cup balsamic vinegar
• 1 cup honey

Instructions

1. Preparing the confit:.
2. Soak cherries in vinegars for 30 minutes.
3. In a skillet, melt 2 tablespoons butter over medium heat.
4. Saute shallots and onions for 10 minutes until soft.
5. Sprinkle with sugar, cover and cook for 10 minutes, stirring occasionally.
6. Add cherries and vinegar mixture to skillet and cook 20-25 minutes until most of the liquid is evaporated.
7. Remove from heat.
8. Preparing the stuffing:.
9. In a heavy saucepan, melt 1/2 cup butter and saute onions and celery until celery is soft.
10. Add rice and saute until lightly browned.
11. Add herbs and nuts and stock and bring to a boil.
12. Reduce heat and cover tightly.
13. Simmer until rice is tender (40-50 minutes).
14. Using a meat mallet or heavy rolling pin, beat the duck breasts between layers of wax paper until flat.
15. Spray a baking dish with cooking spray.
16. Preheat oven to 375 degrees.
17. Place breasts skin down on two pieces of cotton string and spread 1/4 of the rice stuffing on the meat.
18. Roll up tightly as possible and tie securely with string.
19. Bake at 375 degrees until rolls reach an internal temperature of 180 degrees.
20. Preparing glaze:.
21. Combine balsamic vinegar and honey.
22. Use a basting brush to coat the breast rolls and bake 5 minutes.
23. To serve, let rolls rest for 5 to 10 minutes.
24. Remove string, slice and top with confit.