Seared Duck Breast with Red Wine and Berry Sauce

This impressive dish made with succulent meat looks as good as it tastes. And it's going to make you look like a chef when you serve it.


INGREDIENTS

2 duck breasts, each breast about 14 ounces

Red Wine and Berry Sauce
2 cups red wine
1 cup chicken stock
2 tbsp. honey
1 piece orange peel (about 2-inch strip)
1 bay leaf
1 sprig thyme (optional)
Salt and freshly ground pepper, to taste
2 tbsp. butter, finish the sauce
2 fresh figs, halved
1/4 cup blueberries
1/4 cup raspberries
1/4 cup blackberries


PREPARATION

Red Wine and Berry Sauce
Add red wine, stock, honey, orange peel, bay leaf, thyme and salt and pepper to saucepan over medium heat. Bring to a boil. Reduce heat and let the sauce reduce by half.

To finish the sauce: remove sauce from heat or turn heat to very low. Add butter and swirl pan to incorporate butter into sauce. Add figs, blueberries, raspberries and blackberries to sauce and let warm through for 2 to 3 minutes.

Preheat oven to 350 degrees F.

With a sharp knife, score the skin side of the duck breast in a criss-cross pattern (being careful not to score the meat, just the fat).

Heat large ovenproof skillet over medium low heat. Add duck breasts skin side down. The fat will slowly start to melt, remove fat with spoon as it renders. Cook duck until skin is golden brown and crispy, increasing heat to medium as needed, about 10 to 15 minutes. Flip duck and cook for another 2 to 3 minutes.

Flip duck breast again so skin side is down in pan. Transfer to oven and cook duck until medium rare, about 8 to 10 minutes. (The duck will be firm but bouncy to the touch.) Tent with foil and let stand for 5 minutes. Slice duck and serve with Red Wine and Berry Sauce.