Roasted Duck with Spicy Sweet and Sour Sauce
Terry Wolf's Roasted Duck Breast
- For the Duck:
- 2 Magret Duck Breasts (each about 1 pound)
- Kosher Salt and freshly ground Black Pepper
For the Spicy Sweet and Sour Sauce:
- 1 medium sized Red Pepper (about 8 ounces; cleaned and cut into chunks)
- 1 cup sliced Strawberries (fresh or frozen)
- 1 cup plus 2 tablespoons Sugar
- 3/4 cup Red Wine Vinegar
- 1/2 teaspoon Red Pepper Flakes
- 2 tablespoons Cornstarch (dissolved in 2 tablespoons of Water)
- 1/2 cup Dried Cranberries
- For the Duck: Preheat oven to 450 degrees F. Score breast fat in a criss-cross pattern making sure that you do go down to the meat. In order to get the skin as crispy as possible, the pattern should create rectangles no more than 1/2-inch. Salt liberally on both sides, getting it into all the crevices on the fat side. Do the same with the black pepper but not as liberally.
- Heat a frying pan over medium heat and add duck breasts fat side down. Cook until the fat has been rendered, the skin is crisp and the breast has contracted and is plump, about 8 minutes.
- Put breasts skin side up on a rack on a cookie sheet. Roast for 17 minutes for medium rare. Remove from oven and let rest for 8 to 10 minutes. Slice on bias and serve with Spicy Sweet and Sour Sauce.
- For the Spicy Sweet and Sour Sauce: Combine first five ingredients in a blender. Blend until very smooth. Strain into sauce pan. Add cornstarch mixture. Bring to boil to thicken.
- Reduce the heat. Add dried cranberries. Turn off heat.