Crispy Duck Breast Orange and Blackberry Sauce
Ingredients
- 1 Lb Jurgielewicz Pekin Duck Breast Add to Cart »
- 1 Cup Blackberries
- 1 Tbsp Orange Juice
- 1 tsp Orange Zest
- ¼ Cup Chicken Stock
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Honey
- 1 Sprig Rosemary
- 1 Tbsp Butter Cold
- Salt
- Pepper
Directions
- Split breast into two lobes and score skin.
- Place in cold pan over med heat skin side down.
- Render for approximately 10 mins, or until skin is dark golden brown and crisp.
- Drain excess fat and reserve.
- Flip breast onto meat side and cook for additional 4-6 minutes.
- Place breast on cutting board to rest. Bring heat to med high and add balsamic, reduce by half.
- Add, except butter, the rest of the ingredients and simmer for 5-6 minutes. Remove from heat and stir in butter til incorporated.
