Duck Breast with Elderberry Sauce
Duck is so easy to prepare well, I don't know why I'm always getting bad duck in restaurants. (The Refectory and G. Michael's have consistently good duck, just for the record.) A lot of people think duck is greasy, but it is easy to cook it without greasiness; the main thing to keep in mind when cooking duck breast is the skin is rather thick and fatty, and you want to render out as much fat as possible without overcooking the breast. There are numerous options for doing this; Chef recommended I start the duck in a cold, dry pan and slowly bring up the heat. Husband cooked this one, and kept things on higher heat. You could, of course, replace the elderberry preserve with sour cherry, cranberry, red raspberry or another tart fruit preserve.
Duck with Elderberry Sauce - serves 2
Canola or other neutral oil
2 duck breasts
2 cups chicken or vegetable stock
3/4 cup Elderberry preserve (I particularly like D'arbo)
Splash champagne vinegar (or white wine vinegar, or cider)
Preheat the oven to 350. Trim about 3/4" of fat from around the edges of the breast. Using a sharp knife, score the remaining fat, being careful not to slice the actual breast. Heat an oven-proof saute pan over medium-high heat, then add the canola oil. Heat the oil and then drain it from the pan. Wipe the pan with a paper towel and return to medium heat. Carefully place the duck into the pan, skin-side down, and cook, without moving, for 6-8 minutes. Turn and cook for another 2 minutes to brown the other side. Flip over again and place in the oven for another 6-8 minutes, and then remove to a warm plate and cover with foil. Allow to rest for about 5 minutes and then slice thinly.
In the meantime, bring the stock to a boil in another saute pan, and add the preserve. Allow to reduce to about 1/2 cup (over medium-high heat, this should take about as long as the duck), then add a splash of champagne vinegar and allow to reduce slightly. You should end up with a nice syrupy consistency. Serve with duck!
