Prep Time: 15 Minutes
Cook Time: 30 Minutes
Yield: Serves 6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Yield: Serves 6
This recipe was shared by Sciandri Family Vineyards. Pair this recipe with their 2006 Coombsville Napa Valley Cabernet Sauvignon.
3 whole duck breasts ( approx. 1 ½ lbs)
kosher salt
pepper
1 Tbsp garlic, minced
2 Tbsp parsley, chopped
Sauce Ingredients:
6 Juniper berries
1/4 cup balsamic vinegar
1 cup Cabernet Sauvignon
1 cup stock
1/3 cup brown sugar
3 sprigs of fresh rosemary
2 cups of berries (preferred blackberries)
Preparation:
1. Preheat the oven to 400°
2. Score the fat of the duck with a sharp knife in a criss-cross pattern.
3. Mix salt, pepper, garlic, and parsley together and rub on duck.
4. Place Duck (fat side down) into a HOT skillet to render off the fat. (About 6 minutes.)
5. Turn duck over and sear for an additional minute. Turn duck back over fat side down again and place the pan in the preheated oven for 7-10 minutes.
Sauce Preparation:
1. Mix all ingredients for sauce except butter in a saucepan and bring to a boil for about 2 minutes, then lower heat and reduce liquid for 20 minutes.
2. Strain sauce into a clean saucepan and add butter.
3. Pour 1/3 of sauce over ducks during the last 5 minutes of cooking. Use remainder of sauce to serve with duck.