Pan Seared Duck Breast with Savory Blackberry Sauce
Ever wondered How to Cook Duck Breast? This Duck Breast Recipe will have you searing like a pro. It’s the perfect dish to impressed your dinner guests this holiday season… you may even impress yourself!
Have you ever seen a raw duck breast? Such a curious thing. A dark sliver of meat topped with a thick blanket of fat, sometimes just as thick as the breast meat itself. As you sear the breast, the fat gently renders away to a thin crispy crust, leaving a pool of “liquid gold” duck fat to save and reuse. Magically, as the fat renders, the breast plumps up to a succulent red meat sensation. …Possibly even better than a good beef fillet.
People often steer clear of duck because they don’t know how to cook duck breasts, and don’t want to mess with roasting a whole duck. What a travesty! Duck breasts are ridiculously easy to prepare and offer a luxurious fatty flavor that will have your dinner guests Oooooing and Ahhhhing. That makes it a brilliant dish to serves over the holidays, quick low maintenance cooking, BIG impact.
As for the rendered fat, DON’T THROW IT AWAY. Duck fat is highly regarded as a superior fat for cooking. It provides intense flavor, has a high smoking point, and is considered one of the healthiest animal fats. Some say it’s as healthy as olive oil.
Once you’ve finished rendering the duck breast, be sure to carefully pour the fat into a glass container and store in the fridge.
Last winter I seared duck breasts for a party, but was in a bit of a hurry. I removed the breasts from the pan and grabbed a bowl for the duck fat. Without thinking, I poured the fat into a plastic container. Immediately the boiling hot duck fat melted through the container and ran over my counter and down the cabinets! Standing there in stupor, tears welled in my eyes. NOT over the mess I had to clean up, but over the loss of the precious duck fat.
Yes, it’s that good.
How to Cook Duck Breasts:
Score the fat layer with a sharp knife reaching all the way to the breast meat.
Salt and pepper liberally. Then place the breast in a hot skillet, fat side down. Render the fat over medium-low heat for 10-12 minutes.
Flip the breasts and sear another 6-10 minutes, depending on the size of the breasts. (These were 13 oz. breasts and I seared them 10 minutes on the fat side and 7 minutes on the breast side.)
Allow the breast to rest under foil while you make the sauce, then slice them thin and fan the slices on a platter.
Seared duck breast is RICH and needs to be paired with strong flavors. This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. I added a side of mashed sweet potatoes to complement to flavors. Mmmmmm.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Seared Duck Breast with Blackberry Pan Sauce
"How to Cook Duck Breast."
2 ~ 12-16 oz. Magret Duck Breasts
2 shallots, peeled and diced
1/2 cup good blackberry jam
2 tsp. flour
1/4 cup bourbon
2 cups beef stock
Pinch of crushed red pepper
1 Tb. fresh thyme leaves
Salt and Pepper
Pat the duck breasts dry. Score the fat on the top of each breast, cutting down to the flesh.
Heat a large skillet over MEDIUM-LOW. Salt and pepper the breast liberally.
Place them in the skillet, fat side down, and render the fat for 10-12 minutes. A dark golden crust should form as the fat melts away.
Flip the breasts and cook another 6-10 minutes for medium-rare meat.
Remove from the pan and tent with foil.
Carefully pour the duck fat into a glass container to store for later use.
Raise the heat to medium, and add the shallots to the pan. Saute for 3-5 minutes to soften and brown.
Mix the flour into the blackberry jam. Then add the jam, bourbon, beef stock, red pepper and thyme.
Stir and bring to a low boil. Simmer for 5-7 minutes to thicken. Salt and pepper to taste.
Slice the duck breasts thin and serve topped with blackberry pan sauce.
Modern serving pieces from Villeroy & Boch.
More Dinner Party Recipes:
Brined Rack of Pork ~ Tidy Mom
Slow Cooker Garlic Chicken ~ Recipe Girl
Salmon and Potato Pierogies ~ Cookin Canuck