In the Kitchen: Long Island Blackberry Tea Duck Breast

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We’re making Long Island Blackberry Tea Duck Breast with Executive Chef Barry Correia from Hotel Viking.Ingredients for Duck:

2 Ea. /6 oz. Duck Breast (skin –on)

1 Tsp Blackberry Tea leaves

To taste Salt & Pepper

Pre-Heat Oven 350Steps:

Score each skin of duck breast. Season with salt, pepper and tea leaves (Best to season and marinate over night)

Place Duck breast skin side down in sauté’ pan over medium heat for 10 -15 min until skin is crispy.

Place duck breast in oven for an additional 5- 8 min

Remove duck and let rest 5 min

Slice duck and serve on top of plum compotePlum CompoteIngredients for Plum Compote:

1 Tbsp. Olive Oil

1/4 Cup Shallots (diced)

1 Ea. Plum Wedges (Black or Red)

1/4 Cup Demerara Sugar

1/2 Cup Cabernet Wine

2 Ea. Star AniseSteps:

Place Olive Oil in a sauce pan over medium heat

Add shallots a cook until translucent

Stir in sugar and wine

Add Star Anise and simmer over low heat and reduce to thick consistency

Remove Star Anise and place compote on plateYield 2 serving

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