La Bella Vita for Fresh Friday. I have always found it a challenge to have set commitments! A realtor by trade for 30 years means that I lived by the seat of my pants for a very long time. I can adapt to change in a heartbeat but plan ahead....well, it wasn't required very often in my career!
Duck Breast with Blackberry Sauce
1 duck breast
1/4 cup blackberry preserve
1 sprig fresh rosemary
1 shallot, finely chopped
1 clove garlic, minced
Preheat oven to 425F.
Score the skin of the duck breast at regular intervals in a crisscross pattern, cutting through the skin only and not into the meat. Season each side of the breast with sea salt and coarsely ground black pepper.
Sear the duck breast, skin side down, in a very hot cast iron pan. Turn the duck over so the skin is up and place the pan in the oven. Cook until medium rare, about 10 minutes for medium sized breasts and 12 minutes for large. When cooked, tent with tin foil and let rest for 10 minutes.
Meanwhile, saute the shallots and garlic in duck fat skimmed from the duck breast. Add chopped rosemary. Add the blackberry preserves. .
To serve, slice the duck breast about 1/2 inch thick crosswise on a diagonal and spoon sauce over.
Now I find myself collecting ideas for Fridays. Last night my good friends Greg and Jerry stayed with me enroute to Calgary. I served some of my Hutterite duck breast. It was lovely with a bit of blackberry sauce, truffled potatoes, baby summer squash, a salad of bitter green with roasted beets, goat cheese and a sweet balsamic dressing, and yellow beans.
Then tonight the sunset was beautiful even from my house in town. I had to get out my tripod.