Duck Breasts With Red Wine And Juniper Berries
|Boneless duck breast halves||6 , skinned and fat removed|
|Safflower oil||1 Teaspoon|
|For red wine and juniper sauce|
|Red wine||4 Cup (64 tbs) (Full Bodied)|
|Unsalted chicken stock||2 Cup (32 tbs)|
|Thinly sliced shallots/1 cup sliced onion||2⁄3 Cup (10.67 tbs)|
|Fennel seed||1⁄2 Teaspoon|
|Juniper berries||1 Tablespoon, crushed|
|Fresh thyme/1/4 teaspoon dried thyme leaves||1⁄2 Teaspoon|
|Balsamic vinegar/3 tablespoon red wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Cornstarch||1⁄2 Teaspoon, mixed with 2 teaspoon water|
1. To prepare the sauce, in a large heavy bottomed sauce pan, combine the wine, stock, shallots or onion, fennel seed, juniper berries, peppercorns, thyme and bay leaf.
2. Place the pan over medium heat and allow the liquid to simmer for 20-25 minutes until the reduced by half. Stir occasionally.
3. While the sauce is reducing, in another heavy bottom saucepan, melt the sugar on a low flame.
4. Keep stirring the sugar with a wooden spoon until it melts and turns a golden brown.
5. As soon as the sugar is caramelized, standing back, quickly pour the vinegar into the pan and keep stirring until the caramel dissolves in the vinegar. Add the caramel vinegar to the sauce in the other pan, while it is simmering.
6. Stir in the honey and garlic and continue to simmer the sauce for another 10 minutes.
7. Strain the sauce through a fine mesh nylon sieve and return the strained sauce to the sauce pan.
8. Return the saucepan to a low flame and simmer the sauce until it is thick and reduced to 1 1/4 cups, skimming the scrum that surfaces while simmering.
9. When the sauce has reduced, add the cornstarch mixture to it and stir continuously for 1 minute until the sauce has thickened. Take pan off the heat and keep aside for later.
10. To cook the duck breasts, in a heavy bottomed saucepan, heat the oil over a medium flame.
11. Arrange the duck breasts in the pan when the oil is hot and allow to brown on one side for 5 minutes.
12. Season the duck pieces with salt and turn to brown the other side for 3-4 minutes.
13. When cooked, remove the breasts to a warm service patter and cover the platter with foil to keep warm.
14. Deglaze the skillet in which the duck was cooked by pouring ¼ cup water and ¼ cup of the sauce.
15. Pour the deglazed pan juices into the saucepan of sauce and stir to blend.
16. Place the sauce on a medium flame and heat.
17. To serve, on a meat carving board, use a carving knife and fork to slice each duck breast diagonally into 10 slices.
18. Arrange the duck slices on a warm serving platter or on individual warm dinner plates.
19. Generously spoon the hot wine and juniper berry sauce over the duck slices.
20. Pour the remaining sauce into a sauce boat or bowl and serve at the table.