Pan Seared Duck Breast in a Normandy Cream Sauce w/Raspberry and Blueberry Coulis Monday, July 3, 2006
Seared Duck Breast
2 boneless duck breasts Small amount of olive oil for sauté' pan
Place duck breast skin side down in preheated pan that has had a thin coat of olive oil.
Caramelize both sides of duck breast.
Discard excess fat from pan.
Place pan w/breasts 350 degree oven until partially done.
Slice across the grain in thin cuts; hold for final preparation.
Normandy Cream Sauce
Sauté' sliced mushrooms in duck fat remnants until soft.
Deglaze with brandy, preferably Calvados.
Add about 8 oz heavy cream and bring to a simmer over low heat.
Add salt and white pepper to taste.
Use same preparation technique for each fruit.
Prepare separately to maintain flavor and color integrity.
Sort berries to remove any stems, leaves or defective fruit.
Plating the duck:
Put a ladle of the raspberry and blueberry coulis on the plate. Slice the duck and fan out on the plate next to the coulis. Pour the Normandy sauce over the duck. Garnish with fresh rosemary or other fresh herbs as desired.