Crispy Duck Breast Orange and Blackberry Sauce - Jurgielewicz Duck
Split breast into two lobes and score skin. Place in cold pan over med heat skin side down. Render for approximately 10 mins, or until skin is dark golden brown and crisp. Drain excess fat and...
Ingredients
- 1 Lb Jurgielewicz Pekin Duck Breast
- 1 Cup Blackberries
- 1 Tbsp Orange Juice
- 1 tsp Orange Zest
- ¼ Cup Chicken Stock
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Honey
- 1 Sprig Rosemary
- 1 Tbsp Butter Cold
- Salt
- Pepper
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