Recipes > Main Dish > Roasted Tapenade Duck in Parchment

Roasted Tapenade Duck in Parchment

Name: Roasted Tapenade Duck Recipe
Total time: 90 min
Cuisine: Europe
Ingredients: 4 Ounces Brandy; 2 Tablespoons Maple Syrup or Molasses; 1/2 Each Orange, cut and squeezed with rind; 2 Sprigs Fresh Savory; 2 Each Maple Leaf Farms Duck Breast, skin removed; Pinch Kosher Salt; Pinch White Pepper; 1/2 Cup Black or Green Olives; 1 Each Garlic Clove, coarsely chopped; 1 Each Shallot, coarsely chopped; 1 Tablespoon Pistachios, chopped and lightly toasted; 2 Tablespoons Capers; 2 Tablespoons Olive Oil; Pinch Sugar; Pinch Salt and White Pepper; 2 Sprigs Thyme (garnish/flavor); 1/2 Each Red Onion, cut in thin slivers; 1 Teaspoon Butter; 1/2 Cup Balsamic Vinegar; 1/2 Cup Sugar (Brown or Granulated); 1/2 Cup Orange Juice; 2 Parchment Sheets

Ingredients

4 Ounces Brandy
2 Tablespoons Maple Syrup or Molasses
1/2 Each Orange, cut and squeezed with rind
2 Sprigs Fresh Savory
2 Each Maple Leaf Farms Duck Breast, skin removed
Pinch Kosher Salt
Pinch White Pepper
1/2 Cup Black or Green Olives
1 Each Garlic Clove, coarsely chopped
1 Each Shallot, coarsely chopped
1 Tablespoon Pistachios, chopped and lightly toasted
2 Tablespoons Capers
2 Tablespoons Olive Oil
Pinch Sugar
Pinch Salt and White Pepper
2 Sprigs Thyme (garnish/flavor)
1/2 Each Red Onion, cut in thin slivers
1 Teaspoon Butter
1/2 Cup Balsamic Vinegar
1/2 Cup Sugar (Brown or Granulated)
1/2 Cup Orange Juice
2 Parchment Sheets

Directions

Duck Breast

1
In a small bowl combine brandy, maple syrup, orange juice and savory sprig.
2
Marinate duck breast in mixture for one hour in refrigerator.
3
After marinating, remove duck breast from mixture, lightly season with salt and pepper and set aside.

Tapenade

1
Combine all tapenade ingredients in food processor and pulse.
2
Sauté on medium high heat for 2-3 minutes.

Red Onion Gastrique

1
Sauté onions with brown butter and set aside.
2
Place sugar in same medium high heat pan to melt. When sugar melts, carefully pour balsamic vinegar in pan and add orange juice.
3
Let the mixture simmer and reduce to a syrupy consistency.
4
Add onions to pan and keep warm.

To Prepare

1
Preheat sauté pan to medium high heat. Preheat oven to 350-375° F. Sear the marinated duck breasts in high heat sauté pan, 1 minute each side.
2
Fold each parchment sheet in half, drizzle olive oil on bottom of parchment.
3
Spread 1-2 tablespoons of tapenade on bottom of each parchment, place one seared duck breast on top of tapenade and spread 1-2 tablespoons on top of seared duck breast.
4
Wrap duck in parchment and place in oven and cook to obtain internal temperature of 165°F.