Roast Duck Breast with Dried Sour Cherry & Balsamic Sauce

Yield: 1 1/2 cups

Sauce

  • 1/2 cupĀ  pinot noir
  • 2 T balsamic vinegar
  • 5 T dried sour cherries
  • 1 1/2 cup chicken broth
  • 1 cup jus lie
  • 2 each sage sprigs

Place Pinot and balsamic in small sauce pot and reduce to almost a glaze. Add the cherries, chicken broth and jus lie. Simmer and reduce slowly to approximately 1 1/2 cups and sauce consistency.

Blend and strain. Add the sage leaves and simmer for 5 minutes. Remove the sage leaves. Adjust seasoning with salt and pepper. Finish with very thinly sliced green onions.

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