w/Cherry Balsamic Glace
1pkg Boneless Duck Breast
Taste Borsari Seasoning
1tsp Olive Oil
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
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.