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Duck Breast with Cherry Balsamic Glace


  • 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

  • 2TBS Cherry Perserves

  • 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 cooked until it is reduced by half.

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