BALSAMIC DUCK BREAST with Fruits in Mustard
Adapted from West Coast Prime Meats Cooks © 2015
- 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
- Season both sides of the duck breasts with salt and pepper.
- 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.
- When the skin crisps (about four to five minutes), turn and sauté for two to three more minutes until golden on the meat side.
- Pour in the cognac and the white wine. Reduce by one third, then add the lemon juice, sage and rosemary.
- 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.
- 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).
- 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.
- Slice the duck breasts, dividing into four portions.
- 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.
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