Adapted from West Coast Prime Meats Cooks © 2015

 

Ingredients

  • Two duck breasts
  • One teaspoon salt
  • One teaspoon freshly ground pepper
  • Four ounces (8 tablespoons) butter (cut in 1/2-inch cubes)
  • Two tablespoons Cognac
  • Four ounces (half-cup) white wine
  • Juice of half of a lemon
  • One teaspoon fresh rosemary, finely chopped
  • One teaspoon fresh sage, finely chopped
  • Four ounces (half-cup) red wine
  • Half-cup chicken broth
  • Two ounces traditional balsamic vinegar
  • Half-cup mostarda di Cremona or fruit chutney

Instructions

  1. Season both sides of the duck breasts with salt and pepper.
  2. Heat a large sauté pan over medium flame. Melt two tablespoons of the butter in the pan, then add the duck breasts, placed skin side down.
  3. When the skin crisps (about four to five minutes), turn and sauté for two to three more minutes until golden on the meat side.
  4. Pour in the cognac and the white wine. Reduce by one third, then add the lemon juice, sage and rosemary.
  5. Swirl the pan to mix the liquids. Once the sauce is reduced by half, about two to three minutes, remove the duck breasts and keep warm.
  6. Turn the heat up to medium-high. Finish the sauce in the pan, adding the red wine and chicken broth. Whisk frequently and reduce until the sauce is a thick syrup (about five minutes).
  7. Remove the pan from the flame and whisk in the remaining three ounces of butter, adding a few cubes at a time and whisking until they are completely incorporated.
  8. Slice the duck breasts, dividing into four portions.
  9. For each plate, place a small scoop of the fruit mustard first, spoon the sauce in front and lay the duck breasts slices on top. Sprinkle the duck with the balsamic vinegar and serve. 
 

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.