Pan seared Duck with Black Currant reduction sauce - The Olive Tap Recipes
Pan-seared Duck with Black Currant Reduction Sauce - Gourmet Entree from The Olive Tap Recipes.
Ingredients
- 1 serving duck breast, skin-on
- 1 serving gold Yukon baby potatoes
- 1/2 TBSP butter
- 1/2 peach, chopped
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/4 cup The Olive Tap’s Black Currant Balsamic Vinegar
- 1 serving cooked green beans
- Salt and Pepper to taste
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