Duck Breast with Berry Sauce

Name: Duck Breast with Berry Sauce
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 473 milliliters berries: blueberries, raspberries, or blackberries; 79 milliliters brown sugar; 2 Tbsps butter; 237 milliliters chicken or duck stock; 6 larges boneless duck breast fillets, skin on; 3 sprigs fresh rosemary; 2 Tbsps oil; 237 milliliters red wine; 6 servings Salt and freshly ground black pepper

Duck Breast with Berry Sauce is a gluten free and fodmap friendly recipe with 6 servings. One portion of this dish contains roughly 3g of protein, 18g of fat, and a total of 286 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of balsamic vinegar, wine, duck stock, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Season the duck breast with salt and pepper.

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Salt And Pepper

Duck Breast

Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes.

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Duck Breast

Cooking Oil

Equipment you will use

Frying Pan

Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.

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Duck Breast

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Frying Pan

To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half.

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Balsamic Vinegar

Red Wine

Sauce

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Frying Pan

Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish.

Ingredients you will need

Brown Sugar