Baked Duck Breast with Champagne Pear Sauce
Create a light, airy dish with this sauce made from champagne, pears, mint, orange juice and lime juice.
Ingredients
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1
4 oz. Unsalted Butter, softened
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2
1/4 cup Chopped Fresh Mint
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3
2 tsp. Lime Juice
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4
To Taste Salt and Pepper
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5
2 (7.5 oz.) Maple Leaf Farms Boneless Duck Breasts
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6
2/3 cup Pear Puree, from canned pears in heavy syrup
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7
1/4 tsp. Lime Zest
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8
1/2 tsp. Orange Zest
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9
2 sprigs Fresh Mint
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10
1/2 tsp. Unsalted Butter
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11
1 Tbsp. Fresh Orange Juice
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12
1/4 tsp. Lime Juice
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13
2 tsp. Champagne
Directions
Duck:
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1
Blend butter, mint, lime juice, salt and pepper thoroughly to make compound butter. Set aside.
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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.
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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.
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4
Slice in 1/4-inch thickness "rolls" and keep warm for plating.
Sauce:
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1
Heat pear puree, zests and mint in saucepan, reducing to desired thickness.
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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.
