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Duck Breast with Berry Sauce (Robert Irvine) Recipe

Duck Breast with Berry Sauce (Robert Irvine) Recipe

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Duck Breast with Berry Sauce (Robert Irvine)

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Ingredients:

Serving

6 large boneless duck breast fillets, skin on
salt and freshly ground black pepper
2 tbsp oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries
2 tbsp butter

Directions:

Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	547.56 Kcal (2293 kJ)
Calories from fat	187.03 Kcal
		% Daily Value*
Total Fat	20.78g	32%
Cholesterol	317.37mg	106%
Sodium	246.9mg	10%
Potassium	176.65mg	4%
Total Carbs	21.97g	7%
Sugars	16.09g	64%
Dietary Fiber	0.02g	0%
Protein	61.14g	122%
Vitamin C	6.9mg	12%
Iron	9mg	50%
Calcium	44.7mg	4%

Amount Per 100 g
Calories	144.23 Kcal (604 kJ)
Calories from fat	49.27 Kcal
		% Daily Value*
Total Fat	5.47g	32%
Cholesterol	83.6mg	106%
Sodium	65.04mg	10%
Potassium	46.53mg	4%
Total Carbs	5.79g	7%
Sugars	4.24g	64%
Dietary Fiber	0.01g	0%
Protein	16.1g	122%
Vitamin C	1.8mg	12%
Iron	2.4mg	50%
Calcium	11.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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