Ingredientes para Duck With Blackberry Sauce
- 3 tablespoons butter
- 1/4 cup granulated sugar
- Dry White Wine
- 1/4 cup fresh orange juice
- Raspberry Vinegar
- Blackberries
- Beef Broth
- Chicken Broth
- 1 tablespoon cognac
- 1 teaspoon maple syrup
- 2 (6-ounce) duck breasts, skin scored
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Cómo preparar Duck With Blackberry Sauce
- Melt 2 tablespoons butter in a heavy large nonstick skillet over medium-high heat.
- Add 1/4 cup granulated sugar and stir until sugar dissolves and the mixture turns a deep amber color, about 5 minutes.
- Add 1/2 cup dry red wine, 1/4 cup fresh orange juice, and 2 tablespoons balsamic vinegar. Bring to a boil, stirring to dissolve the caramel.
- Add 2 1/4 cups blackberries, 1/2 cup chicken broth, and 1/2 cup red wine reduction. Boil until the sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes.
- Strain the sauce through a fine-mesh sieve into a heavy small saucepan, pressing on the berries with the back of a spoon.
- Stir in 1 tablespoon cognac and 1 teaspoon maple syrup. Set aside.
- Preheat oven to 400°F (200°C).
- Trim any excess fat from the duck breasts and cut three 4-inch long by 1/16-inch deep lengthwise slits in the skin of each breast.
- Season duck breasts generously with salt and pepper.
- Heat a heavy large ovenproof skillet over high heat until very hot.
- Add duck breasts, skin-side down, and sear until golden brown and crispy, about 5 minutes.
- Flip the duck breasts and cook for 3 minutes.
- Transfer the skillet to the preheated oven and continue cooking to your desired doneness (about 3 minutes for medium-rare).
- Meanwhile, bring the blackberry sauce to a simmer over low heat.
- Stir in the remaining 1 tablespoon butter and whisk until melted.
- Season the sauce to taste with salt and pepper.
- Spoon the sauce onto plates. Slice the duck breasts and arrange atop the sauce.
- Garnish with additional blackberries, if desired, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
66g
Fat
62g
Carbs
6g
