Duck Breasts With Balsamic Berry Sauce

By á-174942

Ingredients

• 4 large duck breast fillets skin on or off
• Salt to taste
• Freshly-ground black pepper to taste
• 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 minced fresh rosemary leaves (optional)
• 3 tablespoons chilled butter cut into 3 pieces
• 1 1/2 cups fresh berries (frozen will do also)

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.