Roast Duck Breast with Dried Sour Cherry & Balsamic Sauce
Yield: 1 1/2 cups
Sauce
- 1/2 cup 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.