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Seared Duck Breast with Blackberry Pan Sauce
"How to Cook Duck Breast."
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
322
kcal
Author:
Sommer Collier
Ingredients
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
US Customary
-
Metric
Instructions
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.
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Nutrition
Serving:
1
serving
|
Calories:
322
kcal
|
Carbohydrates:
34
g
|
Protein:
25
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
87
mg
|
Sodium:
317
mg
|
Potassium:
610
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
145
IU
|
Vitamin C:
14.5
mg
|
Calcium:
33
mg
|
Iron:
6.1
mg