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1
Preparing the confit:.
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2
Soak cherries in vinegars for 30 minutes.
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3
In a skillet, melt 2 tablespoons butter over medium heat.
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4
Saute shallots and onions for 10 minutes until soft.
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5
Sprinkle with sugar, cover and cook for 10 minutes, stirring occasionally.
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6
Add cherries and vinegar mixture to skillet and cook 20-25 minutes until most of the liquid is evaporated.
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7
Remove from heat.
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8
Preparing the stuffing:.
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9
In a heavy saucepan, melt 1/2 cup butter and saute onions and celery until celery is soft.
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10
Add rice and saute until lightly browned.
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11
Add herbs and nuts and stock and bring to a boil.
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12
Reduce heat and cover tightly.
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13
Simmer until rice is tender (40-50 minutes).
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14
Using a meat mallet or heavy rolling pin, beat the duck breasts between layers of wax paper until flat.
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15
Spray a baking dish with cooking spray.
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16
Preheat oven to 375 degrees.
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17
Place breasts skin down on two pieces of cotton string and spread 1/4 of the rice stuffing on the meat.
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18
Roll up tightly as possible and tie securely with string.
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19
Bake at 375 degrees until rolls reach an internal temperature of 180 degrees.
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20
Preparing glaze:.
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21
Combine balsamic vinegar and honey.
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22
Use a basting brush to coat the breast rolls and bake 5 minutes.
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23
To serve, let rolls rest for 5 to 10 minutes.
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24
Remove string, slice and top with confit.
