Duck Breast with Sweet Balsamic Vinegar Sauce
How to Make Duck Breast with Sweet Balsamic Vinegar Sauce
- Score the skin side of the Duck breasts. Season with salt and pepper and set aside. In a medium saucepan and the wine and sugar and bring to a boil. Add the pears and cook until reduce by about 3/4. Strain the sauce through a fine mesh strainer and discard the solids. If you want a thicker sauce puree in food processor until smooth.
- Add the red wine mixture to a saucepan and add the demi glace, and Balsamic vinegar. Cook until desired thickness.
- in a cast iron pan add the duck breast skin side down. Cook about 10 minutes until the fat is rendered and the skin side is crisp. Turn over and cook about 5 more minutes for medium rare.
- Serve with sauce