Recipe provided by chef Michael Olson
| 1 1/2 cups |
Pinot Noir wine |
360 mL |
| 1 1/2 cups |
red wine vinegar |
360 mL |
| 2 cups |
sugar |
475 mL |
| 1 cup |
Rosemary Wine Syrup |
240 mL |
| 6 |
Duck breasts, boneless, skin on |
6 |
|
salt & pepper |
|
|
| For sauce, place wine, vinegar, sugar and Wine Syrup in a medium saucepot and simmer until sauce is reduced by 2/3 and coats the back of a spoon. |
| To cook duck breasts, preheat oven to 375°F (190°C). Heat an ovenproof sauté pan over medium-high heat. Place duck breasts skin-side down in pan and season lightly with salt and pepper. Sear breasts for 5 minutes and place entire pan, uncovered, in the oven for 15 to 20 minutes until duck is medium rare to medium, depending upon your taste. If using a meat thermometer, cook to 125°F. |
| Remove duck from pan and allow it to rest for 5 minutes. Slice breasts thinly against the grain, serve over Orange Barley "Risotto" and spoon sauce all. |
| Serves 6 |
Serve with Malivoire's Pinot Noir
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