duck breast with sweet balsamic vinegar sauce

How To Make duck breast with sweet balsamic vinegar sauce

• Step 1
  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.
• Step 2
  Add the red wine mixture to a saucepan and add the demi glace, and Balsamic vinegar. Cook until desired thickness.
• Step 3
  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.
• Step 4
  Serve with sauce
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