Pan Seared Breast of Duck with Wild Huckleberry Gastrique Sauce Substitute turkey breast or chicken for the duck if preferred (duck is quite fatty and doesnt yield much meat) and blackberries for huckleberries drycreekvineyard/pdf/recipes/Pan_Seared_Breast_of_Duck_with_Huckleberry_Sauce.pdf Ingredients Four Individual Duck Breasts 6 ounces each Sugar ½ cup Red wine vinegar ½ cup Dry Creek Heritage Zinfandel 2 cups Roasted Chicken or Duck Stock 1 cup Veal Stock 1 cup Wild Mountain or coastal huckleberries 1 ½ cups Sea Salt to taste Method Slice criss-cross pattern into skin side of duck breast in order to help render the fat and retain crispness of skin when cooked. Lightly salt duck breast and set aside until ready to cook. To make the sauce, in clean non reactive pan place sugar and red wine vinegar, stir lightly to help dissolve sugar. Cook on medium heat until sugar and vinegar have begun to caramelize. Pull pan off heat and allow the caramel to cool slightly. In a separate sauce pan combine Heritage Zinfandel in sauce pan with ½ cup of huckleberries, and then reduce until thick and syrupy. Add both veal and chicken stock to pan and reduce by half. Add caramel to sauce and continue to reduce until desired thickness. Use only the amount of caramel to reach desired balance between sweet and sour. When sauce consistency is achieved add remaining huckleberries and season to taste with salt and pepper. For the duck, heat sauté pan until just smoking then add duck breast to pan skin side down. Turn flame to medium heat and cook duck on skin side until brown and crispy, take care to baste top of breast with the fat of the pan. When the duck skin is crispy, turn duck over and cook for one minute until seared. Remove pan from stove, place duck skin side down on cookie sheet and cook for 4 minutes in 350 degree oven until meat is rare to medium rare. When done, remove duck from oven and rest the meat for a few minutes before serving. When ready to serve slice duck breast attractively in thin slices, then fan slices out and garnish with huckleberry sauce.
Posted on: Wed, 03 Dec 2014 01:17:02 +0000