Presented by: Chef Alice Sharp | Café Mélange, Yakima
- 2 duck breasts
- 1/2 cup port wine
- 1 1/2 Tablespoon marionberry jam
- 1/2 teaspoon fresh rosemary
Sear duck breasts fat side down; when golden brown remove from pan and pour out grease. Combine remaining ingredients and cook until fully combined and thickened into a sauce. Put duck in 500 degree oven for 9 minutes. Pour sauce over duck and serve with mashed potatoes.