HuntFishCook Duck with Balsamic Berry Sauce Recipe Video
Scott Leysath, The Sporting Chef, prepares one of his classic duck dishes in the blind while his buddies keep shooting at ducks.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
4 large duck breast fillets, skin on or off
salt and pepper
1 tablespoon olive oil
1/4 cup balsamic vinegar
1/2 cup cheap red wine
2 garlic cloves, minced
1 tablespoon plum preserves (or brown sugar)
1 tablespoon fresh rosemary leaves, minced (optional)
3 tablespoons chilled butter, cut into 3 pieces
1 1/2 cups fresh berries (frozen will do also)
Directions
Season duck breasts with salt and pepper. Heat oil in a large skillet over medium high heat. Add duck breasts and brown on one side. Flip over and cook for 1 minute. Add balsamic vinegar and next 3 ingredients. Remove duck breasts when just medium-rare and keep warm. Add rosemary and reduce liquid in pan to about 1/4 cup. Taste liquid and add more vinegar or plum preserves to suit your taste. Too sour? Add more preserves. Too sweet? Add more vinegar.
Whisk in butter until melted. Stir in berries. Slice duck and arrange on plates. Spoon sauce over.
For more information please visit: http://www.huntfishcook.com/
Whisk in butter until melted. Stir in berries. Slice duck and arrange on plates. Spoon sauce over.
For more information please visit: http://www.huntfishcook.com/
