Name: Pan-Seared Duck Breast with Cherry Gastrique and Wild Rice Pilaf
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 2 item duck breast; 150 g cherry; 30 ml balsamic vinegar; 15 g honey; 150 g wild rice; 500 ml chicken stock; 1 item shallot; 15 ml olive oil; 5 g thyme; 5 g salt; 2 g black pepper

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Pan-Seared Duck Breast with Cherry Gastrique and Wild Rice Pilaf

Pan-Seared Duck Breast with Cherry Gastrique and Wild Rice Pilaf

A sophisticated dish featuring succulent duck breast paired with a tangy cherry sauce and a nutty wild rice pilaf.

To provide a balanced meal with high-quality protein and complex carbohydrates, supporting muscle recovery and sustained energy for cycling training.

Ingredients:

2
item
duck breast
150
g
cherry
30
ml
balsamic vinegar
15
g
honey
150
g
wild rice
500
ml
chicken stock
1
item
shallot
15
ml
olive oil
5
g
thyme
5
g
salt
2
g
black pepper

Preparation Time: 90 minutes

Instructions:

Score the skin of the duck breasts and season with salt and pepper.
Heat olive oil in a pan over medium-high heat. Place duck breasts skin-side down and sear until golden brown.
Flip the duck breasts and cook for an additional 3-4 minutes. Remove from pan and let rest.
In the same pan, add shallots and sauté until translucent.
Add cherries, balsamic vinegar, honey, and thyme. Simmer until reduced to a thick sauce.
Cook wild rice in chicken stock until tender. Fluff with a fork and season with salt and pepper.
Slice the duck breast and serve with cherry gastrique and wild rice pilaf.

Nutrition	Per Serving 800 g	Per 100g
Energy	598 kcal	75 kcal
Protein	40 g	5.0 g
Fibre	5 g	0.6 g
Salt	1 g	0.1 g
Sugar	20 g	2.5 g
Carbohydrates	60 g	7.5 g
Fat	25 g	3.1 g

2
item
duck breast
150
g
cherry
30
ml
balsamic vinegar
15
g
honey
150
g
wild rice
500
ml
chicken stock
1
item
shallot
15
ml
olive oil
5
g
thyme
5
g
salt
2
g
black pepper

Score the skin of the duck breasts and season with salt and pepper.

Heat olive oil in a pan over medium-high heat. Place duck breasts skin-side down and sear until golden brown.

Flip the duck breasts and cook for an additional 3-4 minutes. Remove from pan and let rest.

In the same pan, add shallots and sauté until translucent.

Add cherries, balsamic vinegar, honey, and thyme. Simmer until reduced to a thick sauce.

Cook wild rice in chicken stock until tender. Fluff with a fork and season with salt and pepper.

Slice the duck breast and serve with cherry gastrique and wild rice pilaf.

Pan-Seared Duck Breast with Cherry Gastrique and Wild Rice Pilaf Pan-Seared Duck Breast with Cherry Gastrique and Wild Rice Pilaf

Ingredients:

Preparation Time: 90 minutes

Instructions:

Pan-Seared Duck Breast with Cherry Gastrique and Wild Rice Pilaf

Pan-Seared Duck Breast with Cherry Gastrique and Wild Rice Pilaf