Throughout the summer, Mohonk Mountain House is celebrating the seasonal bounty of the Hudson Valley region. To celebrate, every adult who visits their beautiful resort receives a welcome gift of Mohonk jam, jelly, or butter. Guests will also receive a list of local farms where they can pick their own berries to take home, and special recipes highlighting the local harvest.

Makes 4 Servings

Ingredients

1 tablespoon extra-virgin olive oil

1/2 cup of sliced shallots 

3 fl oz of port wine                      

2 tablespoons chopped dried figs

2 1/2 cups halved fresh strawberries

3 cups chicken broth                   

1 tablespoon balsamic vinegar

1/2 teaspoon salt              

1/2 teaspoon freshly ground pepper

1 teaspoon cornstarch                  

1 1/2 pounds skinless, boneless duck breasts                  

1 tablespoon chopped fresh basil  

Directions:

1. Heat oil in a saucepan over medium heat, add shallots and cook until soft. Add port wine and figs, simmer for 1 minute. Add 1  1/2 cups strawberries, 1 cup chicken broth, balsamic vinegar, salt and pepper.

2. Continue to simmer until strawberries begin to soften, stirring occasionally. Strain solids from sauce and discard. Return remaining sauce to saucepan, and continue to simmer until you have 1 cup.

3. Combine cornstarch and 2 tablespoons of cold broth and add to sauce mixture, simmer until thickened. Reserve 1 tablespoon for basting.

4. Preheat grill to medium and coat with oil. Season the duck breast with remaining salt and pepper. Mix 1 tablespoon of sauce with vinegar and baste duck.

5. Grill 4 – 9 minutes per side, until internal temperature is 150 degrees, basting twice. Remove from grill and let rest 5 minutes.

6. Chop remaining strawberries, slice duck and serve with sauce, garnish with strawberries and basil.

For more decadent recipes, visit our Recipe File.