Duck breast with berry sauce
Votes: 1
Time: 1 hour 5 minutes
Complexity: average
Servings: 6
Complexity: average
Servings: 6
A delicious dish that looks very festive and is prepared quite quickly. It's a simple treat, even on a weeknight. Salted and peppered duck breasts are pan-fried with the skin on, resulting in a crispy, delicious result. A quick rosemary-infused berry sauce is made with the fat rendered from the breasts. Any berries will work well for the sauce: raspberries, blackberries, or blueberries. Its sweet, sour, and spicy flavor perfectly complements the duck.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 large boneless duck breasts with skin
- 2 tablespoons of vegetable oil
- 1/4 cup balsamic vinegar
- 1 cup red wine
- 1 cup chicken or duck broth
- 1/3 cup brown sugar
- 3 sprigs of fresh rosemary
- 2 cups of berries: blueberries, raspberries or blackberries
- 2 tbsp (30 g) butter
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Recipes with similar ingredients: duck breast, balsamic vinegar, red wine, bouillon, brown sugar, rosemary, blueberry, raspberry, blackberry, butter
Cooking the dish according to the recipe:
- Season the duck breasts with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Fry the duck breasts skin-side down first, then turn over, reduce the heat, and fry the other side for about 10-15 minutes. Transfer the duck breasts to a platter, reserving the rendered liquid in the pan. Fry in batches, if necessary.
- To make the sauce, add the balsamic vinegar and red wine to the pan and simmer until the sauce has reduced by half. Add the stock and reduce by half again, then add the brown sugar, rosemary, and berries and simmer for 3 minutes. Strain the sauce into a bowl and whisk in the butter. Divide the duck breasts among serving plates and drizzle with the berry sauce.
Categories:
recipe / Main courses / Bird / Robert Irvine
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