Pan-fried Duck Breast with Blueberry Sauce
- 2 duck breasts
- Himalayan Salt (I used home-made lavender salt)
- 1 tbs vincotto
- 1 tbs red wine vinegar
- 1/2 cup gelatinous broth
- 125 gm organic blueberries (fresh or frozen)
- 1 small onion, thinly sliced
For the duck
- Preheat the oven 200 deg C.
- Score the skin and rub the salt into skin.
- Heat an ovenproof frying pan over a high heat, add the duck breast, skin-side down and fry for about 2-3 minutes. Turn them over and seal. Place into the oven and cook for about 12 minutes (medium rare).
- Remove from the pan and set aside on a warm plate to rest.
For the sauce
- Pour off excess fats from the pan and reserve the juices.
- Return the pan to the stove. Add the onion slices and fry until soften. Add the vincotto and stir.
- Add the vinegar, broth and bring to a boil and reduce. Add the blueberries to the sauce and cook until reduced and thick. Season with salt & pepper.
- To serve, slice the duck and pour the sauce around the plate. I served the duck with some sauteed spinach with crispy lardons.
Note: Vincotto (literally translated as ‘cooked wine’), is derived from cooking the ‘musts’ (or pulped grapes) of Negroamaro and Malavasia grapes, which have been left to wither on the vines for 30 days. After cooking, the grape must is reduced to one-fifth of its original volume and left to age in oak barrels for up to four years. The flavour is uniquely sweet and sour. Vincotto is high in polyphenols, the components in red wine which are beneficial to our health. It is alcohol free and has no colourings or preservatives. (source: cuisine.com.nz)
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