Duck or Chicken Breasts with Bordeaux Cherry Balsamic Sauce – Great American Cooking Expo - The Oliv
Delightful duck or chicken breasts in a rich Bordeaux Cherry Balsamic Sauce. Perfect for special occasions or everyday gourmet meals!
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Cooking tools:
- Oven
- Paper towel
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Plate
Ingredients
- 2 T. The Olive Tap’sor Similar High Temperature Oil
- 4 – 6 oz (Muscovy) Boneless Duck or Chicken Breasts (skin on, and scored 3 to 4 times per breast 1/4 inch deep, with a sharp knife)
- Salt, Pepper and a scant pinch of Dried Thyme (per breast)
- 1/3 C. finely diced Mushrooms (1/4 inch dice)
- 2 T. minced Shallot
- 1/3 C. chicken stock
- 1/4 C. The Olive Tap’s
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