Ingredients
-
1
-
2
-
1/4
-
1/4
-
4
-
-
8
-
-
-
-
-
-
-
-
Directions
Duck Breasts With Balsamic Cherry Glaze, Mashed or scalloped potatoes would be a perfect accompaniment to this rich dish , This was very good! I did not use the same, because I didn’t have them, but it was still great! I added a little of the sauce to the duck while cooking the second side so the cherry was absorbed into the meat a little So good, making it again tonight!
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Steps
|
1
Done
|
For the Glaze, Combine the Balsamic Vinegar, Honey, Cherries and Cayenne Pepper in a Small Saucepan. |
|
2
Done
|
Bring to a Boil, Reduce the Heat to a Simmer and Cook Until the Mixture Has Reduced by Half to Form a Thick, Syrupy Glaze; Keep Warm Until Ready to Serve. |
|
3
Done
|
With the Point of a Knife, Score the Skin Side of the Duck Breasts in a Crosshatch Pattern, Being Careful not to Pierce the Flesh. |
|
4
Done
|
Season the Duck Breasts With the Salt and Pepper. |
|
5
Done
|
Preheat a Dry (oil-Less) Saute Pan Over Medium/High Heat Before Adding the Breasts, Skin-Side Down. |
|
6
Done
|
Cook the Duck Over Medium/High Heat Approximately 6 to 8 Minutes (rendering Out the Fat). |
|
7
Done
|
Momentarily Remove the Duck from the Pan and Set the Duck Aside. |
|
8
Done
|
Fry the Sage Leaves in the Rendered Duck Fat For 1 to 2 Minutes, or Until the Leaves Are Crisp and Dark Green. |
|
9
Done
|
Transfer the Sage to Paper Towels to Drain. |
|
10
Done
|
Remove the Excess Fat from the Saute Pan, Then Add the Duck (opposite Side) Back Into the Hot Pan. |
|
11
Done
|
Saute the Opposite Side of the Breasts For Another 3 to 4 Minutes (the Meat Should Be Medium-Rare). |
|
12
Done
|
Remove the Duck from the Pan and Slice the Breasts Crosswise or Diagonally. |
|
13
Done
|
For Serving, Arrange the Slices on Each Plate, Drizzle the Duck With the Warm Balsamic Cherry Glaze and Garnish Each Serving With Two Fried Sage Leaves. |
