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
Duck
-
1
4 oz Unsalted Butter, softened
-
2
1/4 cup Fresh Mint, chopped
-
3
2 tsp Lime Juice
-
4
Salt and Pepper, to taste
Sauce
-
1
2/3 cup Pear Puree, from canned pears in heavy syrup
-
2
1/4 tsp Lime Zest
-
3
1/2 tsp Orange Zest
-
4
2 sprigs Fresh Mint
-
5
1/2 tsp Unsalted Butter
-
6
1 Tbsp Fresh Orange Juice
-
7
1/4 tsp Lime Juice
-
8
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.
Plating
-
1
Place duck breast rolls on plate and drizzle with sauce.
