|Source||© 2007 Condé Nast, Inc.|
A unique, delicious way to prepare duck breast.
Sauce: (can be prepared 1 day ahead - cover and chill if so)
- Melt 2 tablespoons butter in heavy, large, non-stick skillet over medium-high heat
- Add sugar and stir until sugar dissolves and the mixture turns a deep amber colour (about 5 minutes)
- Add wine, orange juice and vinegar (mixture will bubble vigorously)
- Bring to a boil, stirring to dissolve caramel
- Add 1 1/4 cups berries and both broths and boil until the sauce thickens and is reduced to about 1 cup, stirring occasionally (about 25 minutes)
- Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon
- Mix in Cognac and maple syrup
- Set sauce aside
- Preheat oven to 400˚F
- Trim any excess fat from duck breasts
- Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck
- Season duck with salt and pepper
- Heat heavy large ovenproof skillet over high heat until hot
- Add duck, skin-side down, and sear until brown (about 5 minutes)
- Turn over and cook for 3 minutes
- Transfer skillet to oven, continue cooking to desired done-ness (about 3 minutes for medium)
- Meanwhile, bring sauce to simmer over low heat
- Add remaining tablespoon of butter and whisk until just melted
- Season sauce to taste with salt and pepper
- Spoon sauce onto plates
- Slice duck and place atop sauce
- Garnish with additional berries if desired and serve
Suggest serving with green beans for a colourful presentation.
Submitted by Betty McCormick.
This recipe was used at the Post Hotel at Lake Louise, Alberta.