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Berry Sauce for Duck Breasts

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Berry Sauce for Duck Breasts
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Berry Sauce for Duck Breasts

Added by: on Jan 17th, 2011
Since all berries behave in the same way yau can use any type in this recipe, plus you can use cherries and fresh currants too. You will need to adjust the sweetness and sourness of the sauce to balance the flavor of the fruit.
Rating:
0
Prep Time:
5 min
Cook Time:
5 min
Ready In:
10 min

Servings

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Original Recipe Yield: 1 serving
 

Ingredients:

  • 2 teaspoons sugar (or as needed)
  • 2 tablespoons sherry vinegar (or as needed)
  • 1 cup brown chicken broth (1 tablespoon commercial meat glaze, or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water)
  • 1 cup blueberries (raspberries, blackberries, fresh red or black currants, or pitted cherries)
  • Salt
  • Pepper
  • 2 tablespoons butter
  • Sautéed Duck Breasts recipe
Nutrition Facts
Berry Sauce for Duck Breasts

Servings Per Recipe: 1

Amount Per Serving

Calories: 584

  • Total Fat: 37 g
  •     Saturated Fat: 18 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 74 mg
  • Sodium: 23126.4 mg
  • Total Carbs: 47.2 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 39.8 g
  • Protein: 17.3 g
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Directions:

1

In a small saucepan, heat the 2 teaspoons sugar over medium heat, stirring with a wooden spoon until the sugar melts and browns slightly. Add the vinegar and continue to cook until it evaporates. Then add the broth and boil down for about 5 minutes, or until the mixture is slightly syrupy and coats the back of a spoon.

2

Add the berries, cover the pan, and simmer over high heat for 4 minutes, or until they release their juices. Using a slotted spoon, gently remove the berries and reserve. Boil down the sauce, which will now be thinner because of the liquid released by the berries, until it has a syrupy consistency.

3

Taste the sauce and adjust with more sugar or vinegar. Season with salt and pepper and whisk in the butter. Return the berries to the sauce and reheat gently.

4

Arrange the sliced breasts on warmed plates and spoon the sauce over the top.

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