Recipes > Main Dish > Baked Duck Breast with Champagne Pear Sauce

Baked Duck Breast with Champagne Pear Sauce

Name: Baked Duck Breast with Champagne Pear Sauce
Total time: 67 min
Cuisine: Europe
Ingredients: 4 oz Unsalted Butter, softened; 1/4 cup Fresh Mint, chopped; 2 tsp Lime Juice; Salt and Pepper, to taste; 2 Maple Leaf Farms Duck Breast; 2/3 cup Pear Puree, from canned pears in heavy syrup; 1/4 tsp Lime Zest; 1/2 tsp Orange Zest; 2 sprigs Fresh Mint; 1/2 tsp Unsalted Butter; 1 Tbsp Fresh Orange Juice; 1/4 tsp Lime Juice; 2 tsp Champagne

Create a light, airy dish with this sauce made from champagne, pears, mint, orange juice and lime juice.

Ingredients

Duck

4 oz Unsalted Butter, softened
1/4 cup Fresh Mint, chopped
2 tsp Lime Juice
Salt and Pepper, to taste
2 Maple Leaf Farms Duck Breast

Sauce

2/3 cup Pear Puree, from canned pears in heavy syrup
1/4 tsp Lime Zest
1/2 tsp Orange Zest
2 sprigs Fresh Mint
1/2 tsp Unsalted Butter
1 Tbsp Fresh Orange Juice
1/4 tsp Lime Juice
2 tsp Champagne

Directions

Duck

1
Blend butter, mint, lime juice, salt and pepper thoroughly to make compound butter. Set aside.
2
Butterfly each duck breast and pound flat with the flat side of a meat mallet. Lay each flattened breast skin-side down. Divide butter mixture in half and spread evenly over each breast. Roll each breast jelly roll style. Truss to hold shape.
3
Sear at high heat to brown. Then transfer to 375 degree F oven. Roast until internal temperature reaches 155 degrees F. Let rest 5 minutes.
4
Slice in 1/4-inch thickness "rolls" and keep warm for plating.

Sauce

1
Heat pear puree, zests and mint in saucepan, reducing to desired thickness.
2
Remove from heat. Swirl in butter, juices and champagne. Remove mint. Do not boil after adding butter. STRAIN. If desired, stir in duck drippings for additional flavor while heating puree.