4 boned Duck Breast
¼ cup raspberry vinegar
½ cup raspberry jam
2 cups merlot
1 cup chicken or veal stock
2 Tbls sweet butter
Saute shallots, and add merlot and stock to reduce. About 5 minutes. Add
vinegar, and jam and continue boiling until reduced by half. Swirl in sweet
butter and serve with duck.
Make slashes in duck skin. Sear fat side down in heavy skillet until skin is
crisp. Keep dumping off the fat. Save fat on side and when duck skin is crispy
turn over and add duck fat into pan to cook breast meat. Cook about 5 minutes.
Let breast rest and slice.
Serve with sauce.
Note: You can use any flavored vinegar and jam. Blackberry, fig, cherry etc.
Enjoy with: Potato Hash & Butter Lettuce with Cider Dressing, Candied Nuts and Point Reyes Blue Cheese