Petti d’Anatra ai Frutti di Bosco
























Recipe of the Month

Petti d’Anatra ai Frutti di Bosco
(Duck Breasts with Berry Sauce)

Duck is widely served throughout central Friuli, particularly in the province of Pordenone. This recipe makes use of the wild berries that grow in the region, as well as spices introduced to Friuli from overseas.

1 tablespoon olive oil
1 cup assorted fresh berries (such as blueberries, raspberries, blackberries, and sliced strawberries)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
• • •
4 duck breasts (about 10 to 12 ounces each)
1 tablespoon fresh thyme leaves
• • •
Assorted fresh berries (optional)

For the Sauce:
Heat the olive oil in a small saucepan over low heat. Add the berries, cinnamon, and cloves; cook until the berries soften, about 10 minutes. Remove from heat. Strain the sauce, discarding the pulp; return the strained juice to the saucepan.

To Prepare:
Preheat oven to 375°F. Sprinkle the duck breasts with salt, black pepper, and the thyme. Place skin-side down in a large, oven-safe skillet over medium heat; cook until the skin is golden brown, about 8–10 minutes. Turn the breasts over; transfer the skillet to the oven. Bake until medium-rare, about 7–10 minutes. Transfer the duck breasts to a plate and let rest for 5 minutes.

During its resting time, the duck will release some cooking juices; add these to the saucepan with the berry sauce. Warm over medium heat, about 1–2 minutes.

Slice each duck breast into 1/4-inch-thick slices. Serve with the berry sauce; garnish with extra berries, if desired.

Serves 4.