When you want to feel all fancy for your meal, but don’t have time, make this. You will look like you just attended a cooking class all weekend and they won’t know any different. Make sure you watch how long you sear your duck breast – medium to medium rare is ideal.
Duck Breasts with Balsamic Berry Sauce
- 4 large duck breast fillets skin on or off
- salt and pepper
- 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 fresh rosemary leaves minced (optional)
- 3 tablespoons chilled butter cut into 3 pieces
- 1 1/2 cups fresh berries frozen will do also
- 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.