I adore duck. The richness and fat of the duck compliment the acidity of the berries and vinegar perfectly. The rosemary is very subtle but adds complexity to this dish. This dish is my idea of heaven.
4 boneless duck breast fillets, skin on
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken stock (or if you happen to have duck stock, use it)
1/3 cup brown sugar
2 cups mixed berries (raspberries, blackberries, blueberries-use all three or what you can find in your freezer or local mart)
2 tablespoons butter
1 sprig rosemary
Salt and Pepper
Melt 2 tablespoons butter in medium sauce pot. Add sugar and mix until melted. Add red wine and vinegar and bring to a boil. Once the caramel (melted sugar and butter) has dissolved into the liquid, add chicken stock, rosemary and 1 1/2 cup berries. Simmer 35-40 minutes until the sauce is reduced. Strain into small sauce pot, pushing on the berries to release their juices. Discard remaining berry solids. Set sauce aside. The sauce can be prepared the day before and refrigerated until the duck breasts are being cooked.
Preheat the oven to 400.
Rinse duck breasts and pat dry with paper towel. Cut excess fat from breasts-do not remove the skin. Cut shallow slits in skin of duck & season duck lightly with salt and pepper.
Heat olive oil in large cast iron skillet over medium-high heat. Add duck breasts, skin side down, and cook about 4 minutes or until the skin has turned brown. Carefully turn over breasts (try not to separate the skin from the breast) and cook for 3 more minutes. Place skillet on middle rack in preheated oven. Cook for 4 minutes for medium duck breasts.
While duck is in oven, heat up sauce in small sauce pot until simmering.
Spoon 1/2 sauce over 4 plates. Place duck breast, skin side up over sauce. Drizzle remaining sauce over breasts and garnish with reserved berries.