5 Star Anise Liberty Duck w/ Cherry Berry Sauce

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SERVES 8

8    LIBERTY BREAST

TRIM OFF SKIN ABOUT 1/4 AROUND BREAST AND MARINADE

OVERNIGHT IN:

MARINADE

1/2    C   soy

1    T   ginger

1    T   cilantro

1    T   green onions

1    T   honey

3        whole star anise

    1    T   minced orange peel

1    T   minced garlic

2 CUPS OF CHERRY CIDER REDUCED TO ½ CUP

 

BLEND IN BLENDER

 

PLACE DUCK BREAST SKIN SIDE DOWN IN SAUTE PAN OVER LOW HEAT.

POUR GREASE OFF AS FAT STARTS TO MELT.  CONTINUE FOR 15 MIN.

DUCK SHOULD NOT BE ACTUALLY COOKING. IN MEANTIME STRAIN MARINADE.

SAUTE 1/4 CHOPPED SHALLOTS.DEGLAZE W/ ½ CUP RED WINE.  PREFERABLY THE WINE THAT IS BEING SERVED W/THE DUCK.  ADD THE STRAINED MARINADE.  HEAT FOR 2 MINUTES AND THEN WHIP IN 1/4 CUP SOFT BUTTER.

WHEN READY TO SERVE TURN FLAME TO MED HIGH AND FLIP OVER FOR 3 MINUTES UNTIL DUCK IS MED RARE.  SLICE AT AN ANGLE AND LADLE SAUCE OVER.

 

Cherry berry sauce

 

1/3 cup cherries

½ cup raspberries

1/3 cup blackberries

4 tbs chopped shallot

½ cup pinot

½ cup duck stock

1/2 cup butter

 

1. sautee shallot in 2 tbs of the butter until golden

2. Deglaze w/ pinot until reduced by ½

3/ add duck stock until reduced by ½ again

4. Whip in butter and serve

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Email:  barbarahom@gmail.com             Phone:  707 328-9950

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