Food Network: Duck Breast with Berry Sauce

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Duck Breast with Berry Sauce
Copyright 2006 Robert Irvine, All rights reserved

Ingredients
6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter

Instructions
Season the duck breast with salt and pepper. Heat the
oil in a large saute pan over medium-high heat. Brown the duck breast, skin side
first, then flip over, reduce heat and cook other side, about 10 to 15 minutes.
Remove the duck breasts to a platter, reserving the juices in the pan. Work in
batches, if necessary.

To make the sauce, add the balsamic vinegar and red wine to the pan and cook until
reduced by half. Add the stock and reduce by half again, then add brown sugar,
rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the
butter to finish. Place the duck breast on each plate and drizzle the sauce
around.