Pan seared Duck with Black Currant reduction sauce
Ingredients:
1 serving duck breast, skin-on
1 serving gold Yukon baby potatoes
1/2 TBSP butter
1/2 peach, chopped
1 clove garlic, minced
1 small shallot, minced
1/4 cup The Olive Tap’s Black Currant Balsamic Vinegar
1 serving cooked green beans
Salt and Pepper to taste
Directions:
Add potatoes to boiling water. Boil potatoes for 20 minutes or until tender. Put aside when done. While potatoes are cooking, take seasoned (salt and pepper) duck breast and place it on cold pan, skin side down and turn heat to low/medium low. Cook duck roughly 15-20 minutes or until fat is completely rendered down and is crispy, then flip duck breast to other side for 1 minute, then remove from pan and put aside to rest.
While duck is resting, crisp up the cooked potatoes in the rendered duck fat at medium temperature.
For the sauce, add butter to a sauce pan and cook minced shallot, garlic and peach on medium/low heat until soft. Add your favorite Olive Tap dark balsamic, we used Black Currant here and reduce sauce down to desired consistency. Can serve rustic or run through strainer for a smoother sauce. Drizzle sauce over sliced duck breast and green beans.
Recipe by John, Manitou Springs
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