- Large boneless duck breast fillets with skin
- Salt and black pepper
- 2 Tbsp oil
- ¼ cup balsamic vinegar
- 1 cup red wine
- 1 cup chicken/duck stock
- 1/3 cup brown sugar
- 3 sprigs fresh rosemary
- 2 cups berries: blueberries, raspberries or blackberries (we only used 1)
- 2 Tbsp butter
- Orange zest
Season the duck breast with salt and pepper (we also seasoned with rosemary and orange zest).
Heat the oil in a large pan over medium – high heat. Brown the duck breast, skin side first (2 min) then flip over, reduce heat and cook other side (1 min) just until browned all over.
Remove duck breasts to oven proof dish and place in oven for 12 (med) – 15 (well done) minutes.
To make sauce
Add balsamic vinegar and red wine to the pan and cook until reduced by half.
Add stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. S
train into a bowl and whisk in the butter to finish.
Serve with pan fried mushrooms seasoned with garlic, fresh green beans and butternut puree
Butternut squash puree
- 2 butternut squash or 1 big one
- 4 Tbs softened butter
- Salt and pepper to taste
- 1 orange, zested
- Pinch of cinnamon
Halve the squash lengthwise and remove the seeds and strings. Rubs the insides with butter, season with salt and pepper.
Place on roasting pan, skin side down. Bake in preheated oven 180 degrees for 30/40 minutes or until tender.
Remove from oven, scoop out flesh and place in food processor. Add orange zest and remaining butter.
Puree until smooth. Add pinch of salt and cinnamon. Pulse a few times to incorporate.