Roast Duck Breast with Blackberry Sauce

Note from Cheri: The recipe, text and photo below are reprinted with permission from The Private Chef -- Hollywood's Premier Private Chef and the Recipes & Techniques That Got Him There by Richard Florczak (2006, The Hamilton Group). When I first heard about this book I thought, do we really a book filled with fussy food for high maintenance celebrities. It turns out, yes. Home cooks can learn a lot of practical tips and techniques from chef to the stars Richard Florczak (on staff personal chef to Mel Gibson plus freelance jobs with Jennifer Garner and other Hollywood luminaries). After all, the private home chef does not have the luxury of a staffed, prepped kitchen that his restaurant counterparts do. He has to do it all -- from shopping to chopping to cooking and often even serving and cleaning up afterward. As such his routine must efficient and streamlined, although he must still turn out world class fare. Click here to learn more about this book, for discount ordering links through Amazon.com and for more sample recipes from Hollywood Private Chef Richard Florczak.

When selecting the duck, always ask your butcher for the least fatty duck possible. If after cooking, you still feel the skin is too fatty, remove it and serve skinless. The duck still looks beautiful served with the Blackberry Sauce. Leftovers work very well in a salad with my Mandarin Sesame Vinaigrette.

4 boneless duck breasts halves 1/4 cup water 1/4 cup cassis or Chambord 1/4 cup raspberry vinegar 2 tablespoons brandy 2 cups chicken stock, reduced to 1 cup 2 tablespoons butter 1 tablespoon fresh lemon juice salt and fresh cracked pepper fresh blackberries for garnish

Serves 4 Preheat oven to 400°F. Season duck with salt and pepper and place in a roasting pan with water. Bake for 40-45 minutes. While duck is baking, prepare the sauce. Place cassis, vinegar, and brandy in a saucepan over high heat and reduce until syrupy. Add stock and reduce to desired consistency. Reduce heat to low, and whisk in the butter, a little at a time. Season with salt, pepper, and lemon juice. Remove duck breasts and allow to cool for 5 minutes. Transfer to a serving platter, garnish with blackberries, and accompany with the Blackberry Sauce. Pour some warm blackberry sauce onto a dinner plate at the six o'clock position. Slice the duck breast on an angle and fan on top of the sauce. Garnish with fresh blackberries and radish sprouts. In addition to being attractive, the slight bitterness of radish sprouts creates a nice contrast to the sweetness of the sauce.