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!
- 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
- 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 sauté 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.