Seared Duck Breast with Blackberry Pan Sauce
"How to Cook Duck Breast."
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 2 Magret Duck Breasts about 12-16 ounces each
- 2 shallots peeled and diced
- 1/2 cup good blackberry jam
- 2 teaspoon all purpose flour
- 1/4 cup bourbon
- 2 cups beef stock
- Pinch crushed red pepper
- 1 tablespoon 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.
Serving: 1serving | Calories: 322kcal | Carbohydrates: 34g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 317mg | Potassium: 610mg | Fiber: 1g | Sugar: 22g | Vitamin A: 145IU | Vitamin C: 14.5mg | Calcium: 33mg | Iron: 6.1mg