Pan Seared Duck with Blackberry Sage Sauce | Sonoma-Cutrer Vineyards
Pan-seared duck with blackberry sage sauce—delight guests this holiday with a unique flavor combination. Perfect for special occasions and easy to prepare ahead.Serve with roasted mushrooms and...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Fine-mesh sieve
- Tongs
- Plate
Ingredients
- 2 whole Boneless duck breast, trimmed of fat
- Salt and finely ground black pepper
- Olive or other vegetable oil for seasoning
- Blackberry Sage Sauce (follows)
- 2 tbs Olive oil
- 1/2 C Chopped shallots or scallions
- 1 C Chopped mushrooms
- 2 C Hearty red wine ie: Sonoma-Cutrer Pinot Noir
- 5 C Rich chicken or duck stock
- 3 C Blackberries
- 1/4 C Finely chopped fresh sage
- 1/2 C Sweet Port (to taste)
- 1 tbs honey (to taste)
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