Roasted Tapenade Duck in Parchment

Roasted tapenade duck in parchment

Ingredients

  • 1

    4 Ounces Brandy

  • 2

    2 Tablespoons Maple Syrup or Molasses

  • 3

    1/2 Each Orange, cut and squeezed with rind

  • 4

    2 Sprigs Fresh Savory

  • 6

    Pinch Kosher Salt

  • 7

    Pinch White Pepper

  • 8

    1/2 Cup Black or Green Olives

  • 9

    1 Each Garlic Clove, coarsely chopped

  • 10

    1 Each Shallot, coarsely chopped

  • 11

    1 Tablespoon Pistachios, chopped and lightly toasted

  • 12

    2 Tablespoons Capers

  • 13

    2 Tablespoons Olive Oil

  • 14

    Pinch Sugar

  • 15

    Pinch Salt and White Pepper

  • 16

    2 Sprigs Thyme (garnish/flavor)

  • 17

    1/2 Each Red Onion, cut in thin slivers

  • 18

    1 Teaspoon Butter

  • 19

    1/2 Cup Balsamic Vinegar

  • 20

    1/2 Cup Sugar (Brown or Granulated)

  • 21

    1/2 Cup Orange Juice

  • 22

    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.

Assemble Tapenade Duck

  • 1

    At service time, open parchment and spoon 1-2 tablespoons of red onion gastrique over duck.

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