Eiders New England
4 Eider Breasts
1/2 cup orange juice
4 tsp cajun seasoning
1 tbsp butter
2/3 cup red wine
1/3 cup balsamic vinegar
2 tbsp granulated sugar
2 tbsp dried fruit 1/4 diced (cranberries, cherries, apricots, or prunes)
- Place cleaned breasts into a non-reactive bowl. Mix OJ and seasoning, add breasts. Cover and refrigerate overnight. Press breasts into water-filled baggie to ensure complete immersion.
- Heat oven to 400 degrees
- Pat breasts to dry prior to cooking
- Add butter to a saucepan and heat until light brown. Add breast to pan carefully. Cook for approximately 3 minutes per side on medium heat.
- Place pan into 400 degree oven and roast for approximately 6 minutes until breasts are medium rare. Remove breasts from oven and put on a warm plate. Rest 3-5 minutes before slicing.
- Add wine, balsamic vinegar, and sugar to saute pan, bring to a boil, and reduce the volume by 1/2. Add 2 tbsp cold water to simmering reduction. Should be lightly thickened.
- Slice warm breasts approximately 1/8 inch across grain. Serve sauce over 1/2 breast for presentation. Do not cook more than medium rare or meat will toughen.
1 box Zatarain's New Orleans Style Jambalaya Mix
1/2 pound smoked sausage
Fillet breast of eider (skin and fat removed)
- Soak eider breast in milk overnight. Remove, rinse, and then "poke holes" in the breast. Soak in a brine (salt water) for 24 hours.
- Remove, rinse, and parboil the breast for a few minutes. Do not over boil - try to keep the breast rare in the middle.
- Cube eider breast and the sausage. Prepare jambalya mix according to box directions. Enjoy!