TC Recipe: Duck Breast with Cumin Demi Glace

August 18 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 Block 4D Clone 777 Pinot Noir
Serves 2

Duck Breast with Cumin Demi Glace


  • 2 ea 8 oz duck breasts
  • 1 c. eggplant, large dice
  • ½ c. yellow squash, large dice
  • ½ c. Sweet onion, large dice
  • ¼ c. Sour Cherries, halved and pitted
  • ½ c. Demi Glace. You can find this in grocery or meat store.
  • 2 tsp Cumin seeds, toasted and ground
  • ¼ c. Olive oil, for sauté


Sauté separately the eggplant, squash, sweet onions, and cherries. Simmer the demi glace with the cumin.

Score the duck breast. In a hot sauté pan sear the breast skin side down. Reduce the heat to medium. When the skin is caramelized flip it over and transfer to 400 degree oven for 3- 5 minutes.

Plate the vegetables. Slice down the duck and place over the vegetables. Finish with the demi glace and cherries. Enjoy.