Duck Breast with Blackberry Sauce

5 stars (16 reviews)

Duck Breast with Blackberry Sauce

Cooking duck might sound intimidating, but it's actually much easier than most people think. I pair perfectly seared duck with a silky blackberry sauce that adds just the right balance of sweetness and acidity, creating an elegant meal that's impressive enough for holidays and dinner parties but simple enough to make at home.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Calories: 322kcal

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.

Video

Notes

Smaller breasts - If magret ducks breasts are not available, but you can find smaller 5-8 ounce breasts, simply reduce both the rendering time and the final cook time by about half. Watch them carefully and use a meat thermometer so the internal temp reaches 130–135°F.

Leftovers - In the unlikely occasion that you have leftover duck meat, you can store this recipe in the refrigerator in an airtight container after it has cooled to room temperature for up to 2 days.

When you are ready to reheat this recipe, let it sit on the counter for about 10 minutes to warm up to room temperature. Then place the meat in a pan on medium-low heat until the outside is golden brown and the internal temperature reaches 137 degrees F. Depending on the size of the breast left, will depend on the cooking time to reheat.

Nutrition