Regular followers of this blog know that when I find a new food item or genre, I can’t stop experimenting with it. (Remember the cookie butter baking binge of 2019?) Well, I found my latest obsession, Erin’s Elderberries. (You folks need to check out her new store; conveniently, it’s on my way to my fishing lake in Vint Hill.) I keep finding new opportunities to use something with every new dish. Today’s example is Asian duck breast. Erin’s Elderberry Jelly, syrup, and some hoisin make an amazing glaze. Sweet and savory. I hope you like it.
2 duck breasts
4 tablespoons Erin’s Elderberry Jelly
1/4 cup hoisin sauce
1 tablespoon Erin’s Elderberry syrup
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
Mix jelly, syrup, and hoisin; place in microwave for 20 seconds on high.
Set broiler to high.
Score a diamond pattern on fat side of duck.
Sprinkle both sides with Old Bay, pepper, salt, and garlic powder.
Heat oven-safe skillet to medium high and add duck to skillet fat side down, and cook until brown, about 5 minutes. (A lot of fat will render.)
Turn over and cook for 5 minutes.
Top with two coats or glaze.
Place under broiler for 4-5 minutes to set glaze. Don’t let it burn. Internal temp should be 125; medium rare is perfect.
Remove from oven and coat with one more layer of glaze.
Cut in 1/2 inch strips width wise.
Serve over green salad.