Recipes

Roast Duck Breast with Berry Sauce

Roast Duck Breast with Berry Sauce

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.

Ingredients

  • 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)

  • 2 Tbsp butter

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.

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