Meanwhile back at the SayersBrook Bison Ranch...... Duck Breast with Balsamic Vinegar and Cherry Reduction

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its a recipe for Duck Breast with Balsamic Vinegar and Cherry Reduction. Made using SayersBrook Duck Magret, that you can purchase at the SayersBrook site. Duck is just one of the SayersBrook products you'll be able to choose from. They also have selections of Bison, Elk, Wild Boar, Ostrich, Rabbit, and more! Now more on the recipe for Duck Breast with Balsamic Vinegar and Cherry Reduction. Enjoy and Eat Healthy!  http://www.sayersbrook.com/



Although higher in fat than other domestic birds, duck is a good source of protein and iron. Duck is meaty with a dark meat. So, if you love chicken thighs over white meat, then you’ll love duck.

Duck Breast with Balsamic Vinegar and Cherry Reduction

prep 20 minscook 20 minstotal 40 mins
yield 4 portions

This simple preparation enhances the duck without obliterating the natural flavor. Does not require a long marination. Perfect for a special meal. Preparation time does not include marinating time

Ingredients

* 4 duck breast halves
* 5 tablespoons balsamic vinegar*
* salt and pepper, to taste
* extra balsamic vinegar, for drizzling (optional)
* for cherry reduction please see 'notes'

Instructions

1 - Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
2 - Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
3 - Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
Notes

Cherry Balsamic Vinegar Reduction

1 - Add 4 oz. of black cherry fruit spread, sweetened only with fruit juice.
2 - Pour chicken broth and most of the vinegar into a saucepan over med-low heat.
3 - Add fruit spread and reduce for about half an hour, or until it’s reduced by about 2/3. When duck is sliced, add the extra juices to your sauce.

http://cooking-buffalo.com/easy-duck-breasts-recipe-with-balsamic-vinegar-with-a-cherry-reduction/




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