What you’ll need…
2 duck breasts
salt and pepper
2 tsp butter
2 tsp minced shallot
heavy splash or two of port
1/2 cup of frozen mixed berries, (blueberries, blackberries, cherries, etc)
4 drops liquid Stevia
2 tsp balsamic vinegar
sea salt
2 whole star anise
Pre-heat the oven to 400˚F. Score the duck on the skin side, season with salt and pepper generously, and then place the duck breast skin side down in a room temperature pan with no oil. Cook on the stovetop for 5 minutes on medium high heat. Spoon the fat over the breast to start cooking the protein, turn over, and sear the other side for another 2 minutes. Remove from the stove-top, and finish cooking in the oven until it is medium-rare, about another 8 minutes depending on the thickness of the breast. When it is done, remove, let sit for 3 minutes, and then slice against the grain. Meanwhile, melt the butter in a small saucepan, add the shallot and a splash of port, and cook over medium heat until the shallot has softened and is fragrant. Add the rest of the ingredients and reduce over medium-high heat until about 1/3 cup is left. Remove the star anise, adjust the seasoning, and serve the sauce over the duck.
