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SEARED DUCK BREAST WITH PINOT NOIR AND PANCETTA SAUCE…serves 6

6 Boneless Duck Breast…preferably with skin on

4 oz. diced pancetta

1c. balsamic vinegar

1c. Pinot Noir

¾ c. brown sugar

Few sprigs fresh rosemary

2c. duck stock (or chicken stock)

2T butter

In a large saucepan sauté the pancetta until golden and then drain any fat.  Add the vinegar, wine, rosemary and brown sugar.  Reduce this until it starts to thicken and get syrupy.  Then add the stock and reduce again to a nice sauce consistency.  Drain the sauce to rid of the rosemary and pancetta.  Swirl in the butter just before serving. 

 

Season duck with salt and pepper and sear in hot sautee pan for a few minutes each side…until done.  Do not overcook.  Slice and serve with sauce.


POTATO CAKE WITH DUCK BREAST, ROSEMARY MARSCAPONE AND CHERRY SAUCE…hors d’oeuvres idea

16 Mini Potato Latkes

1 large or two small duck breasts

2 oz. softend marscapone with 1 T. fresh rosemary added (salt and pepper this too)

2 T. Cherry Jam melted in microwave

Chives chopped to garnish

 

Prepare miniature potato latkes from your favorite recipe (Martha Stewart has a good one).  Season and sear a duck breast in a sautee pan.  Let duck rest a few minutes and then slice very thinly.  To assemble…place a little dallop of rosemary marscapone on warm potato cake, then top with a slice or two of thinly sliced duck and then top with a tiny dollop of cherry sauce and top off with chive slice.  Think “bite size” when preparing!


 

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