50mlWildwood wild elderberry and star anise Balsamic Vinegar
100mlapple juice or vegetable stock
40gButterdiced
To serve
200gBalsamic Glazed carrot
200gbuttery mash potatoes
Salt & Pepper to season
Instructions
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.
Keyword balsamic, dinner party, duck, irish, Kevin Dundon, quick and easy, Sauce