Canvasback, Blue Cheese, Mushrooms and Asparagus
Canvasbacks are large, strong ducks that can be a bit dark and lean, depending on where they feed. Here’s a canvasback recipe you’re gonna love. It is ‘fancy’ thanks to you butterflying the breasts and stuffing them with goodness. Invite the boss over for dinner.
Canvasback, Blue Cheese, Mushrooms and Asparagus
Ingredients
- 4 Canvasback breasts skin on or off
- olive oil
- Hi Mountain Seasoning of your choice
- salt and pepper
- 12 asparagus spears blanched in salted water and cooled
- 4 fresh rosemary sprigs
- 1/3 cup crumbled blue cheese
- 2 tablespoons breadcrumbs
- 3 tablespoons butter
- 2 cups fresh mushrooms quartered
- 2 garlic cloves minced
- 2 teaspoons Worcestershire sauce
- 1 cup tomato seeded and diced
Instructions
- On a flat surface, butterfly each duck breast, leaving a “hinge” connecting the two halves.
- Rub duck liberally on both sides with olive oil.
- Season with Hi Mountain Seasonings flavor of your choice.
- Place breasts, outside down, on a flat surface.
- Combine blue cheese with breadcrumbs and spread on middle of duck.
- Top with asparagus and rosemary sprig and roll breasts up snugly around asparagus.
- Arrange rolled breasts, seam side down in a lightly greased baking dish.
- Place dish in a preheated 450-degree oven and cook for 10 – 12 minutes or until cheese is melted. While duck is cooking, heat butter in a medium skillet over medium-high heat.
- Add mushrooms and garlic and sauté for 5 minutes.
- Add Worcestershire sauce and sauté until mushrooms are tender.
- Remove duck from oven. Arrange on plates. Top with mushrooms and tomato.