Duck breast with berry sauce

Ingredients:

• 6 large boneless duck breasts with skin
• 2 tablespoons of vegetable oil
• 1/4 cup balsamic vinegar
• 1 cup red wine
• 1 cup chicken or duck broth
• 1/3 cup brown sugar
• 3 sprigs of fresh rosemary
• 2 cups of berries: blueberries, raspberries or blackberries
• 2 tbsp (30 g) butter

Preparation:

1. Season the duck breasts with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Fry the duck breasts skin-side down first, then turn over, reduce the heat, and fry the other side for about 10-15 minutes. Transfer the duck breasts to a platter, reserving the rendered liquid in the pan. Fry in batches, if necessary.
2. To make the sauce, add the balsamic vinegar and red wine to the pan and simmer until the sauce has reduced by half. Add the stock and reduce by half again, then add the brown sugar, rosemary, and berries and simmer for 3 minutes. Strain the sauce into a bowl and whisk in the butter. Divide the duck breasts among serving plates and drizzle with the berry sauce.