DUCK BREAST WITH SWEET BALSAMIC VINEGAR SAUCE
Delicious sauce. Next time I am going to puree the sauce and keep the solids to make a thicker richer sauce
Provided by barbara lentz
Categories Wild Game
Time 30m
Number Of Ingredients 7
Steps:
- 1. Score the skin side of the Duck breasts. Season with salt and pepper and set aside. In a medium saucepan and the wine and sugar and bring to a boil. Add the pears and cook until reduce by about 3/4. Strain the sauce through a fine mesh strainer and discard the solids. If you want a thicker sauce puree in food processor until smooth.
- 2. Add the red wine mixture to a saucepan and add the demi glace, and Balsamic vinegar. Cook until desired thickness.
- 3. in a cast iron pan add the duck breast skin side down. Cook about 10 minutes until the fat is rendered and the skin side is crisp. Turn over and cook about 5 more minutes for medium rare.
- 4. Serve with sauce
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