Duck in Bergamot Sauce

Dec 30, 10:03 PM

by Katharine Koeppen, RA

This fall, one of my clients gave me a jar of Greek bergamot preserves. He was very curious about how I intended to use them. The preserves are nice with cheese, and along with some of their syrup, make a particularly pleasant topping for chèvre. At Christmas, I was down to my last bit of preserves and decided to experiment in the kitchen. I was very happy with the result, which makes a perfect winter entrée. The recipe will serve 2-3.

Duck with Bergamot Preserves

1           large boneless duck breast, about 1 1/4 lb
1           bay leaf, finely crumbled
1/4 tsp  dried thyme, crushed
2 tsp     garlic, minced
1/4 C    cipollini onion, 1/8" dice
1/3 C    dry red wine
1 C       chicken broth, low sodium
1/4 C    Greek bergamot preserves*, rind cut in 1/4 " dice
salt       to taste
pepper  fresh ground to taste

Rub the duck breast with the thyme, bay, garlic, salt and pepper. Let sit for 30 minutes. Heat a dry sauté pan or skillet large enough to hold the duck breast. Add duck skin side down, sear briefly on high heat, and lower heat to medium high. Cook about 8-9 minutes per side for rare. When the duck is cooked, set aside and keep warm. Drain most of the fat from the pan. Add onions and sauté until translucent. Add the wine and deglaze the pan. Bring to a boil and reduce by 1/2. Add the begamot preserves, including some of the syrup that clings to them, along with the chicken broth. Reduce by 2/3 or until sauce thickens slightly, then season with salt and pepper as needed. Slice the duck breast very thin on the bias and serve with some of the sauce (which is also good over baked sweet potatoes!).

* Bergamot preserves can be found at Greek festivals and markets. If you don't have a local Greek community, they can be ordered online. Yes, the link says "pergamot", so something got lost in translation.

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