It’s like stepping into a European cafe’. Jackie Lewandoski visits Patisserie Du Jour. Chef Branko creates a mouth-watering Long Island Duck dish.
2 – 8 oz. Long Island Duck Breasts de-boned.
1 cup mixed berries- blueberry, blackberry, raspberry
2 tblsp. butter
2 tblsp. sugar
1/2 cup burgundy red wine
2 oz. cognac (your choice)
1/2 cup carmelized Vidalia onions (sautéed in 2 tbsp. of olive oil) for 4 minutes.
Pan sear duck on each side for 5 minutes. (Rare to medium rare or to your liking)
In separate pan, add butter, berries, lime juice (to taste), and sugar and wine. Saute’ for 4 minutes.
Add cognac. Put on side.
Slice duck breast to your liking. Plate it and top it with sautéed onions and berry reduction.