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Blue Bunny®
Duck a la Bordeaux Cherry Chocolate |
2 cups Blue Bunny® Premium Bordeaux Cherry Chocolate
4 duck breasts
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon peppercorns
2 cups spinach, washed and clean
In a sauté pan on medium heat, add the oil until hot. Season the duck breast on both sides with salt and pepper. Place the duck breast skin side down for five minutes or until brown. Flip the duck over and repeat the process of cooking it for five minutes. Drain the excess oil from the pan. Place the pan in the oven for 25 minutes. Place peppercorns on top of the duck. Remove from the oven, lay the spinach over the top, and add a pinch of salt. Keep the pan away from the fire until needed.
In a saucepan over medium heat, slowly melt the ice cream until thick bubbles form. Remember to stir constantly.
Move the spinach around the bottom of the pan to absorb the drippings. Place the spinach at the bottom of the plate. Add duck breast over the spinach. Ladle the ice cream sauce over the top. Makes four servings.
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This Recipe's Average Rating |
| (1 Total Rating) |
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Reviewed By: Lisa Bloomfield |
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| 7/26/2009 9:08:51 PM |
| This Chef is first class. I watch him on PBS doing these crazy recipes and they all work!!!
Keep at it Chef Joe! |
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