Duck breasts with balsamic/mustard sauce

SurfNHuntSD

Well-Known Member
Oct 1, 2013
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San Diego
www.sandiegoturkey.com
Had a few ducks left in the freezer so I pan seared them to medium rare in butter, garlic and a sprig of rosemary. With the pan drippings I reduced a sauce of balsamic vinegar, stone mustard and honey to top em off. Served with some sauteed green beans and baby bella mushrooms with parmesan, and a cold bourbon. Good stuff!
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