Often the breasts of large ducks or small geese were removed for
pan sautéing. The plantation cook would quickly sear the
breasts to medium rare, remove them from the heat and caramelize
fresh fruit in the drippings. You will definitely want to try this
modern day version.
- 6 Long Island or Mallard duck breasts
- 2 cups strawberries, sliced
- ½ cup strawberry wine
- 1 tbsp cane syrup
- 1 bay leaf
- 1 tbsp garlic, diced
- 10 black peppercorns
- 6 basil leaves, torn
- 4 sprigs fresh thyme
- 6 sage leaves, torn
- ¼ cup vegetable oil
- 1 can beef consommé
- salt and cracked pepper to taste
- Louisiana Gold Pepper Sauce to taste
In a large mixing bowl, combine breasts, strawberry wine, syrup,
bay leaf, garlic, peppercorns, basil, thyme, sage, salt and Louisiana
Gold. Toss to coat the breasts in the marinade. Allow to sit at
room temperature a minimum of 4 hours. In a large black iron skillet,
heat oil over medium high heat. Sauté duck breasts, skin
down, until lightly browned. Continue to sauté, turning occasionally,
until internal temperature reaches 140 degrees F or medium rare.
Remove and keep warm. Add strawberries and sauté in the drippings.
Reduce heat to low and cook until strawberries are caramelized,
approximately 10-15 minutes. Add consommé, bring to a low
boil and reduce to sauce consistency. Season to taste using salt
and pepper. You may wish to add a few tablespoons of the marinade
for additional flavor. To serve, slice each breast and top with
a generous portion of the strawberry sauce.