Duck Breast with Berry Sauce
- 6 duck breasts, boneless, skin on
- 2 tbsps oil
- 1/4 cup balsamic vinegar
- 1 cup red wine
- 2 cups berries: blueberry, raspberry, blackberry
- 1 cup stock: chicken or duck
- 1/3 cup brown sugar
- 2 tbsps butter
- 3 sprigs fresh rosemary
- salt & pepper
Tasting notes: Duck and Pinot are a match made in heaven. The rich duck is a perfect contrast to the delicate Pinot’s acidity. The berry sauce highlights the fruit in the Perli while providing a nice contrast to the wine’s earthier nose.
Serena's tips: Duck breast can be a challenge to find, so we call our favorite local butcher for fresh duck breasts. Remember to score the skin before cooking the duck skin-side down to ensure that some of the fat renders out.
- Website link
- Website address: www.foodnetwork.com/recipes/robert-irvine/duck-breast-with-berry-sauce-recipe.html
Recipe & photo courtesy of Robert Irvine, via Foodnetwork.com.