Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, duck breast with cranberry walnut quinoa and balsamic reduction. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Duck Breast with cranberry walnut quinoa and balsamic reduction is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Duck Breast with cranberry walnut quinoa and balsamic reduction is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook duck breast with cranberry walnut quinoa and balsamic reduction using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Duck Breast with cranberry walnut quinoa and balsamic reduction:
- Get 1 duck Breast
- Take . 5 cup tri color quinoa
- Take 1 cup water
- Take 1/4 cup toasted walnut peices
- Take 1/4 cup cranberries
- Make ready TBSP balsamic reduction
Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt. Pour reduction (sauce) over duck and serve at once. Slice the duck breasts crosswise into thin slices. Properly cooked duck will still be pink in the middle.
Steps to make Duck Breast with cranberry walnut quinoa and balsamic reduction:
- Salt and pepper duck. Start duck in a cold drying pan fast side down and gradually raise heat flip when seared
- Combine half a cup and cup of water and salt and boil until cooked and add walnuts and cranberries
- If walnuts not toasted toast in a pan for 2 minutes
- Slice duck and place on quinoa add glaze on top of duck
Recipe: Toasted Quinoa and Salmon Salad. Remove from the heat; fluff with a fork. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted.
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