Seared Duck Breast Recipe
Served with seasonal vegetables and a berry reduction.
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Ingredients
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Duck Breast
Berry Reduction
Seasonal Vegetables
Method
Duck Breast
- 1
Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides with salt and black pepper.
- 2
- 3
Finish Cooking
Flip the duck breasts over and cook for an additional 4-6 minutes until the internal temperature reaches 135°F (medium-rare). Remove from the skillet and let rest for 5 minutes before slicing.
Berry Reduction
- 4
Prepare the Reduction
In the same skillet used for the duck, drain excess fat leaving about 1 tablespoon. Add the mixed berries, honey, and red wine (or balsamic vinegar) to the skillet.
- 5
Cook the Reduction
Bring the mixture to a simmer over medium heat, stirring occasionally until it thickens and the berries break down, about 10-15 minutes.
- 6
Finish the Sauce
Remove from heat and stir in the butter until melted and combined. Set aside to cool slightly.
Seasonal Vegetables
- 7
- 8