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Downeast Marinaded Eiders

An easy dish to make, yet it’s light and elegant enough for the fanciest dinner party; just be prepared to stand over the breasts while they’re roasting, lest they overcook.

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. Place cleaned breasts into a non-reactive bowl. Mix orange juice and 1 tbsp. of WC Tuscan Spice Blend, add breasts. Cover and refrigerate overnight, making sure that breasts are fully immersed.
  • 2. Preheat oven to 400-degrees F.
  • 3. Pat breasts to dry with paper towels prior to cooking.
  • 4. Drizzle Wild Cheff Blood Orange Olive Oil over both sides of breasts and season with desired amount of Wild Cheff Tuscan Spice Blend.
  • 5. Add butter to a saucepan and heat until melted.
  • 6. Add breast to pan carefully. Cook for approx. 3 minutes per side on medium heat.
  • 7. Place pan into 400-degree F oven and roast for approx. 6-8 minutes until breasts are medium rare or just beyond.
  • 8. Remove breasts from oven and put on a serving platter. Let meat rest 3-5 minutes before slicing.
  • 9. Return saute pan to stove-top and add wine, WC Cranberry Balsamic Vinegar, and sugar. Bring to a boil, and reduce the volume by half.
  • 10. Add 2 tbsp. of cold water to simmering reduction. Should be lightly thickened.
  • 11. Slice warm breasts approx. 1/8"-1/4" across grain.
  • 12. Serve sauce over 1/2 breast for presentation.
  • 13. (A good side dish would be wild rice and a nice veggie like acorn squash that has been roasted with butter and real maple syrup.)
  • 14. (Cooking tip: Do not cook more than medium rare or meat will be tough.)
  • 15. [Other valued Wild Cheff products that work well with unique birds such as eiders and wild turkey are the Wild Cheff Brining Blends, which can be found online at WildCheff.com)

Instructions

  • 1. Place cleaned breasts into a non-reactive bowl. Mix orange juice and 1 tbsp. of WC Tuscan Spice Blend, add breasts. Cover and refrigerate overnight, making sure that breasts are fully immersed.
  • 2. Preheat oven to 400-degrees F.
  • 3. Pat breasts to dry with paper towels prior to cooking.
  • 4. Drizzle Wild Cheff Blood Orange Olive Oil over both sides of breasts and season with desired amount of Wild Cheff Tuscan Spice Blend.
  • 5. Add butter to a saucepan and heat until melted.
  • 6. Add breast to pan carefully. Cook for approx. 3 minutes per side on medium heat.
  • 7. Place pan into 400-degree F oven and roast for approx. 6-8 minutes until breasts are medium rare or just beyond.
  • 8. Remove breasts from oven and put on a serving platter. Let meat rest 3-5 minutes before slicing.
  • 9. Return saute pan to stove-top and add wine, WC Cranberry Balsamic Vinegar, and sugar. Bring to a boil, and reduce the volume by half.
  • 10. Add 2 tbsp. of cold water to simmering reduction. Should be lightly thickened.
  • 11. Slice warm breasts approx. 1/8"-1/4" across grain.
  • 12. Serve sauce over 1/2 breast for presentation.
  • 13. (A good side dish would be wild rice and a nice veggie like acorn squash that has been roasted with butter and real maple syrup.)
  • 14. (Cooking tip: Do not cook more than medium rare or meat will be tough.)
  • 15. [Other valued Wild Cheff products that work well with unique birds such as eiders and wild turkey are the Wild Cheff Brining Blends, which can be found online at WildCheff.com)

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