Page 81 - The Secrets Of Vinegar

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SecretsVINAIGRE VINAIGRE
Duck Breasts with Sherry Vinegar
Dress up this delicacy with a simple, savoury sauce that showcases the intensity and sweet finish of sherry vinegar.
Difficulty
Prep time
10 minutes
Cook time
30 minutes
Ingredients
Serves 4
• 2 duck breasts
• 4 tbsp (60 ml) soy sauce
• 4 tbsp (60 ml) sherry vinegar • 1 cup (250 ml) chicken stock
Preparation
• With a knife, score the skin of the duck breasts in a diamond pattern. Brush breasts with soy sauce.
• Place duck breasts fat side down in a hot non-stick pan and sear for a few minutes until golden brown.
• Remove breasts from pan, drain fat, and return to pan, flesh side down. Lower heat and cook about 5 minutes.
• Remove duck and finish cooking in oven at 350°F (180°C) until medium-rare.
• Deglaze pan juices with vinegar and reduce for several minutes.
• Add chicken stock. Bring to a boil and cook over low heat until the sauce has reduced by half.
• Spoon sauce over duck and serve.
Duck is low in cholesterol, rich in nutrients, and an excellent source
of phosphorus, iron, zinc, copper, selenium, and vitamins B2, B3, and B5.
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