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    Long Island Duck Breast


    Source of Recipe


    Executive Chef Rodrigo Bernal of The Carltun
    Clean off as much fat as possible.
    With the point of a knife score duck skin across
    creating diamond cuts.
    Add salt and pepper.
    Make a duck stock and reduce to half.

    1 cup duck stock
    1/2 cup Port wine
    1/4 cup Hoisin sauce
    2 Tb. Honey

    Reduce to half and pour over duck breast after it has been roasted for 4 minutes with skin down in the oven at 350°.
 

 

 

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