*Season chicken/duck breast with salt and pepper. Heat oil in a large saute pan over medium-high heat. Brown the breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove breasts to a platter, reserving juices in the pan. Work in batches, if necessary.
*To make the sauce, add balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, roasemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the breast on each plate and drizzle the sauce around.
Prep time: 20 mins
Cook time: 45 mins
Go to full version of