Page 81 - The Secrets Of Vinegar
P. 81

                          Les Secrets du Les du
            Duck Breasts with Sherry Vinegar
Dress up this delicacy with a simple, savoury sauce that showcases the intensity and sweet finish of sherry vinegar.
       Prep time
   10 minutes
   Cook time
  30 minutes
Serves 4
• 2 duck breasts
• 4 tbsp (60 ml) soy sauce
• 4 tbsp (60 ml) sherry vinegar • 1 cup (250 ml) chicken stock
• 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.

   79   80   81   82   83