Duck Breast with Strawberry Reduction
A delicious strawberry & cilantro sauce tops pan seared Duck Breast. Perfect for summer gatherings or to top a delicious salad.
Ingredients
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1 12.5 oz jar of Strawberry Jam
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¼ tsp Cilantro, dried
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1 pinch Red Pepper Flakes
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Salt and Pepper
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1 handful Fresh Cilantro, roughly chopped
Directions
Sauce
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1
Combine jam, dried cilantro, pepper flakes, and a pinch of salt and pepper in a small saucepan over medium-high heat.
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2
Bring sauce to a boil then reduce heat to low and simmer uncovered, reducing to desired thickness.
Duck Breast
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1
Score duck breast skin in ¼” intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt & pepper.
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2
Place duck skin side down in saute pan, cover and cook for 10 minutes on medium low heat to render fat.
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3
Flip duck breast over and cook in the pan on medium heat for 7-10 minutes until the internal temperature reaches 155 degrees.
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4
Place duck on cutting board and let rest for 5 -10 minutes until it reaches 165 degrees before slicing.
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5
To serve, spoon sauce over sliced duck breast, garnish with chopped cilantro.
