Coffee Marinated Hudson Valley Duck Breast

September 25, 2018
0 Ratings
Photo by Foxwoods Resort Casino
  • Prep time 1 hour
  • Cook time 1 hour
  • Makes 4 servings
Author Notes

Looking for a delicious way to perk up your day? Then you’re in luck as Foxwoods Resort Casino has brewed up a delicious coffee-forward recipe in honor of National Coffee Day on September 29.

Perfect for caffeine fiends and foodies alike, VUE 24’s Coffee Marinated Hudson Valley Duck Breast is an elegant restaurant worthy dish that is both indulgent and able to be replicated at home. Served with braised kale, farro "risotto," crispy shallots and a Grand Marnier cherry sauce, this recipe is not one to be missed! —Foxwoods Resort Casino

What You'll Need
  • 4 duck breasts (scored
  • 1 pot of coffee
  • 2 oranges
  • 1 tablespoon coriander seeds
  • 1 teaspoon pink peppercorn
  • 2 cups white wine
  • 2 cups water
  • 3 shallots
  • 1 clove garlic
  • 2 cups Grand Marnier
  • 1 cup dried cherries
  • 3 cups port wine
  • 1 pound butter
  • Parmesean cheese (to taste)
  • 1 cup all-purpose flour
  • 2 teaspoons Kosher Salt
  • Cracked black pepper (to taste)
  • 2 ounces extra virgin olive oil
  • 2 cups farro
  • 8 cups chicken stock
  • 1 bunch chervil sprigs (for garnish)
  • marigolds (for garnish)
  1. Marinade: Brew one pot of coffee. Add coriander seed and pink peppercorn. Cut one orange in half, squeeze juice into coffee; add orange peel. Let cool in fridge, add scored duck breast into marinade and let sit overnight.
  2. Braised Kale: Wash and dry kale. Chiffonade kale. In a medium pot on low heat, add half the olive oil, then garlic and one shallot, minced. When shallot turns translucent, add white wine and kale. When wine reduces, add water. Once the water reduces, add a ¼ lb. butter. Season with salt and pepper.
  3. Farro Risotto: Add ¼ of the olive oil and one minced shallot to a medium size pot on medium/low heat. Cook for one minute before adding Farro and then toast for one minute. Gradually add chicken stock, constantly stirring until stock has reduced and has been soaked up completely by Farro and cooked to desired doneness (al dente). Add parmesan and butter. Season with salt and pepper.
  4. Grand Marnier Cherry Sauce: Place dried cherries in a bowl of hot water; let sit for half hour before straining. In a medium sauce pot on medium heat add Grand Marnier and port. Reduce to a thick syrup; add cherries.
  5. Roasted Duck Breast: Remove duck breasts from marinade, pat dry, season with salt and pepper. In a medium sauté pan on low to medium heat add remainder of oil. Place duck breast skin side down, slowly rendering the fat and making the skin crispy. After 10 minutes, flip and continue cooking for 6-7 minutes. Remove from the pan let rest for 10 minutes before slicing.
  6. Building the Plate: Place Farro risotto in center of plate, top with braised kale, add slice duck breast, drizzle cherry reduction all around. Garnish with chervil sprigs and marigolds.

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