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
Pairing 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.
Chef’s Tip: 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.
Recipe & photo courtesy of Robert Irvine, via Foodnetwork.com