Smokey Boysenberry Duck Glaze

Smokey Boysenberry Duck Glaze

Duck Breast (1 breast per person)
150ml Manuka Smoke Balsamic Drizzle
1 Tbls Honey
100g Boysenberries (can substitute for blackberries)

In a pan bring the Manuka Smoke Balsamic Drizzle, honey and Boysenberries to the boil and then lower the heat and reduce for 10 minutes then strain through a sieve.

Pan fry Duck breast to your personal preference, once cooked, cover loosely in foil and let it sit for 10 min or so.

Slice the duck and plate up and drizzle with the glaze.

The glaze goes well with pan fried duck breast, venison back strap or pork loin.