Duck Breasts With Balsamic Berry Sauce

Recipe Ingredients

4 tablespoons	60ml	Duck breast fillets - skin on or off (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1/4 cup	59ml	Balsamic vinegar
1/2 cup	118ml	Cheap red wine
2		Garlic cloves - minced
1 tablespoon	15ml	Plum preserves
		= (or brown sugar)
1 tablespoon	15ml	Minced fresh rosemary leaves - (optional)
3 tablespoons	45ml	Chilled butter - cut into 3 pieces
1 1/2 cups	355ml	Fresh berries
		= (frozen will do also)

Recipe Instructions

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.

Description:

"It's fast, hot, easy and delicious!"

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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