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entree-chicken

Duck Breast w / Cherry Balsamic Glaze


Duck Breast

w/Cherry Balsamic Glace

Ingredients:

1pkg    Boneless Duck Breast

Taste    Borsari Seasoning

1tsp     Olive Oil

Sauce:

1 tsp    Extra Virgin Olive Oil

1clove  Garlic – minced

½ c      Red Wine

½ c      Glace De Veau

3oz      Vino de Milo Cherry Preserves

1oz      Balsamic Glaze

Taste    Salt and Pepper

Preparation:

Score the skin of the duck with a sharp knife.

Preheat skillet, add the oil.

Season the duck breast with Borsari seasoning and place into the skillet skin side down.

Sauté for 5-6 minutes until skin is rendered and golden brown

Splatter screen is recommended

Turn breast over and cook for another 5 minutes

This will give you a medium rare finish (internal temperature of approximately 125*F) or cook until done to your preference

Slice and serve with the cherry glace

 

Sauce (can be made ahead of time)

In a medium sauté pan, sauté the garlic in olive oil until aromatic.

Add the remaining ingredients and cook until it is reduced by half.