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January 13, 2009
Roast Duck w/Blackberry Sauce
Ingredients:
2 oz butter
3 tablespoons sugar
1 1/2 cups frozen blackberries, thawed
12 oz beef broth
6 oz red wine
3 oz orange juice
1 oz raspberry vinegar
1 oz Cognac or brandy
1 tablespoon maple syrup
4 6-oz duck breasts
salt and pepper
4 oz fresh blackberries, as garnish
Directions:
Sauce: Melt 1 oz butter in large pan. Add sugar, stir and simmer for 5 minutes until color darkens slightly. Add blackberries, broth, wine, orange juice and vinegar, and bring to a boil. Reduce to about 6 oz, perhaps 45-60 minutes. Add Cognac and maple syrup, and stir. Put sauce over low heat with remaining 1 oz of butter, stirring so butter melts.
Duck: Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper and olive oil. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
Spoon half of the sauce onto the plates. Place the duck next, and then drizzle with the remaining sauce. Garnish with fresh blackberries and serve.
Serves 4.
Posted by Kelli Little at January 13, 2009 05:15 PM