Seared Duck Breast Wildwood Balsamic Sauce

Seared Duck Breast Wildwood Balsamic Sauce

I like to serve 1 duck breast pre person but for smaller appetite 1 breast for 2 might be enough if served with sides of vegetables!
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Course Main Course
Cuisine Irish
Servings 4


  • 2 tbsp. Sea Salt
  • 4 Duck Breasts skin scored
  • 4 shallots chopped
  • 2 garlic cloves chopped
  • 1 sprig rosemary
  • 50 ml Wildwood wild elderberry and star anise Balsamic Vinegar
  • 100 ml apple juice or vegetable stock
  • 40 g Butter diced

To serve

  • 200 g Balsamic Glazed carrot
  • 200 g buttery mash potatoes
  • Salt & Pepper to season


  • Prepare the duck, trim each duck breast and score the fat. Rub the salt into the scored skin.
  • Place the duck breasts in a small saut√© pan with the skin side on the pan without any added fat.
  • Turn the heat on medium/low heat and place the duck breast skin-side down and cook for 8-12 minutes.
  • Drain the excess of fat on a small container as you cook to allow the skin to crisp up.
  • Once nearly cooked start the sauce. If the duck breast are cooked to your liking remove and set aside until needed on a plate covered with tin foil.
  • In the pan, remove excess fat if needed then add the shallots and garlic. Cook for 30 seconds or so then add the apple juice, balsamic vinegar. Simmer for 2 minutes or so to allow the sauce to concentrate in flavour.
  • Remove from the heat and stir in the butter. check the seasoning too at his stage.
  • Add the duck breast back onto the pan and baste them with the sauce.
  • Remove the breast again onto a board. And carve if desired.
  • Serve the duck with some glazed carrots and mash potato. Drizzle the sauce over and enjoy while hot.
Keyword balsamic, dinner party, duck, irish, Kevin Dundon, quick and easy, Sauce