Duckling Breast With Elder Sauce For Two
|Red wine||1 Cup (16 tbs)|
|Chopped fresh basil/1/2 teaspoon dried basil||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Boneless duckling breast||1|
|Elder berries||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|35% whipping cream||1⁄2 Cup (8 tbs)|
In a large bowl, combine red wine, 2 tsp.of the cognac, clove, bay leaf, basil, and thyme.
Place duckling breast in the marinade and marinate in the refrigerator for 24 hours.
In a food processor, puree elder berries, or mash them well, and set aside.
Take breast out of marinade and pat dry.
Sprinkle with salt and pepper.
In a medium skillet, melt 1 tablespoon of the butter.
Fry duckling breast for about 5 minutes on each side.
Remove breast to a serving platter and keep warm.
Deglaze the skillet by pouring in the remaining 2 tsp.of cognac.
Cook over medium-high heat, scraping up any browned bits from the skillet.
Add the cream and cook over medium heat until sauce is reduced by half.
Add elder-berry puree to sauce and season with pepper.
Place a fine sieve over a saucepan and press sauce through the sieve with the back of a wooden spoon.
Place saucepan over low heat and whip in remaining 1 tablespoon butter.
To serve, cut breast into 4 slices and ladle sauce over duck.