- Drizzle over sliced summer fruit.
- Brighten lentil, chicken or pumpkin soups.
- Make a classic vinaigrette with Dijon mustard, garlic, a great Extra Virgin Olive Oil, fresh ground pepper & fantastic salt.
- Substitute for regular balsamic when you want a less rich, lighter flavor.
- Use to make an O Cocktail
Pan Fried Duck Breasts with Caramelized Shallots, Apple, Sage, and White Balsamic Jus
- 4 duck breasts
- 2 apples, cored, and cut into eighths
- 2 Tablespoons chopped fresh sage
- 100 milliliters (3.4 fluid ounces) Belazu White Balsamic Vinegar
- 100 milliliters (3.4 fluid ounces) white wine
- 0.5 teaspoon brown sugar
- 2 Tablespoons butter
- Fleur de Sel
- black pepper (Tellichery, Cubeb, or Long)
Place the butter in a small saute pan, on low heat, melt, and add the shallots. Stir gently and cook on low heat until the shallots lightly brown on all sides. Add a pinch of the Fleur de Sel Sea Salt and a small amount of freshly ground black pepper to the shallots. Sprinkle the shallots with the brown sugar. Stir gently. Cook for another minute.
Add the Belazu White Balsamic Vinegar and the white wine, bring to a boil. Allow it to boil until you have reduced the total volume by 1/3.
Add the apples and the sage. Cook for two more minutes and then remove from the heat.
Score the fatty side of the duck breasts with a sharp knife, making a cross-hatch pattern.
Place the duck breasts skin side down into a medium-large frying pan. The pan should be just large enough to hold all four duck breasts. Set the frying pan on the stove top and set your burner to medium-high heat. Cook the duck breasts skin side down for four minutes, turn the duck breasts over and cook them for an additional four minutes. Turn the duck breasts over one more time and turn the heat up to crisp the skin, about one additional minute. Remove the duck breasts from the heat.
Remove the duck breasts from the pan and place them on a clean plate to rest for 3-5 minutes.
This is a great opportunity to fry some potato slices in duck fat! Just slice some potatoes into disks, lightly salt, put them into the hot duck fat, allow them to brown, turn them over, brown the other side. Remove them from the fat, place on a plate with a paper towel, and lightly salt.
Serve the duck breasts by pouring the shallot, apple, and white balsamic jus over them on each individual plate.
250 milliliters (8.5 fluid ounces)