[Click To Close Window]

SAUTÉED DUCK BREASTS WITH BALSAMIC-RASPBERRY SAUCE

http://teriskitchen.com/poultry/duckbreasts-a.html

SERVES 4

I love duck. I finally found a good source for breasts so I will be making them more often. This recipe is quick and relatively easy, especially if you use a bulb baster to remove the fat from the pan as the duck cooks. I used Muscovy duck which is less fatty and more meaty than other ducks, such as Long Island or magret. I also used a duck and veal demiglace that I purchased from the same company. A little goes a long way. If desired, you could use chicken or beef broth in a slightly greater amount and let the sauce reduce longer.

INGREDIENTS

4 boneless duck breast halves with skin (about 1-3/4 pounds)

Salt and pepper to taste

1/2 cup balsamic vinegar

1/2 cup raspberry natural fruit spread (not jelly or jam)

1 teaspoon dried marjoram leaves

1/2 teaspoon dried rubbed sage

3 tablespoons duck/veal demiglace

Pat duck dry with paper towels. Score the skin with a knife in a crisscross pattern, being careful not to penetrate the flesh. Sprinkle both sides with salt and pepper. Heat a large heavy skillet over high heat until very hot. Add the breasts, skin side down and immediately reduce to medium-low. Cook for about 15 minutes, until the skin is dark brown and most of the fat has rendered, reducing heat if necessary to prevent burning. (While the duck cooks, the fat will render out into the pan. You must remove it periodically and the easiest way is with a bulb baster. You could use a large spoon or simply pour it off, being careful not to let the breasts fall out of the pan. If desired, save the fat for other uses.) Turn the breasts and cook on the other side for about 2 minutes. Remove to a carving board and let rest for about 5 minutes. (Duck will continue to cook while resting. It is best if cooked no more than medium.)

Meanwhile, make the sauce. Remove all but a thin coating of fat from the skillet. Place over medium-high heat. Add the vinegar and fruit spread. Bring to a boil and cook until reduced by half, about 2 minutes. Add the herbs and the demiglace. Stir until bubbly. Remove from heat and keep warm. Diagonally cut breasts into slices. Place on individual plates and spoon sauce on top. Serve immediately.