Chocolate Espresso Glazed Duck
1 pound whole unsalted cashews
½ cup coffee syrup
½ cup brown sugar
1/3 ounce dark chocolate
6 skin on duck breast
1-2 tablespoons butter
In a sauce pot, combine coffee syrup, brown sugar and shaved dark chocolate. Place over low heat and stir until sugar is dissolved and chocolate is melted. Set aside. Score duck breasts on both sides. Heat butter in a sauté pan until hot. Add duck breast and sear until golden on each side. Repeat for remaining 4 breasts. Place seared breasts on a baking pan and finish in a 350 degrees oven until the internal temperature reaches 135-140 degrees. Remove from oven and top each breast with chocolate espresso glaze.
Makes 6 breasts
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at
this scale. Please adjust as to your taste and portion size.
©1989-2017 This recipe is property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.