Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stu

Name: Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stu
Prep time: 1 h 54 min
Cook time: 1 h 54 min
Total time: 1 h 54 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps sliced almonds, toasted; 1 Tbsp balsamic vinegar; 118 milliliters brown basmati rice; 1 Tbsp butter; 473 milliliters buttermilk; 237 milliliters sour cherries, half chopped, half whole or 1 cup sweet cherries or 1 cup dried cherries, reconstituted, if preferred; 118 milliliters chicken stock; 118 milliliters dry red wine; 2 duck breasts, skin with fat left on; 3 larges fresh sage leaves, rolled and cut in strips; 2 garlic cloves, smashed; 1 Tbsp olive oil; 59 milliliters sweet red pepper, finely chopped; 0 teaspoons salt; 2 servings salt & freshly ground black pepper; 4 shallots, chopped

You can never have too many main course recipes, so give Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stu a try. One portion of this dish contains around 62g of protein, 38g of fat, and a total of 937 calories. This gluten free recipe serves 2. If you have shallots, olive oil, brown basmati rice, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour and 54 minutes.