Thursday, November 18, 2004

Sauced Duck Breast with Onions

The ponds haven't frozen yet, so a few ducks still remain before flying south for the winter and I was able to share in the largess of a friendly hunter who gave me some ducks. I sliced a breast and marinated it in a little thyme, salt, pepper and red wine vinegar for about 20 minutes. Next I heated my frying pan and melted some duck fat in it and then seared the breasts until crispy. I removed the duck to a heated plate to rest and deglazed the pan with more vinegar and added some plum jam and walnut ketchup. When the sauce was bubbly and slightly reduced, I put the duck back into the pan and turned each slice to absorb the sauce and add color to each slice. I served the duck breast on a plate of grilled onions.

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