Duck Breast Recipe with Blackberry Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
322 kcal
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Course
Main Course
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Cuisine
American
Duck Breast Recipe with Blackberry Sauce
Description
The Duck Breast Recipe with Blackberry Sauce starts with scoring the fat of duck breasts and rendering it slowly in a skillet to create a crisp, golden crust while keeping the meat juicy and tender. The sauce combines blackberry jam with bourbon, shallots, beef stock, and red pepper flakes, resulting in a thick, slightly sweet, and savory accompaniment. Fresh thyme adds herbal notes that enhance the dish's complexity.
The sliced duck is served with the warm blackberry pan sauce drizzled on top, offering a contrast between the crispy skin and tender meat paired with a fruity, mildly spicy sauce. This preparation suits an elegant dinner presentation where the balance of flavors highlights the duck's richness.
Cooking the duck fat slowly is key to rendering without burning, and saving the rendered fat is practical for future use. Simmering the sauce to thicken it ensures it clings well to the meat slices. Adjust seasoning of the sauce last to maintain its balance.
Ingredients
- 2 duck breasts about 12-16 ounces each, magret
- 2 shallot peeled and diced
- 1/2 cup blackberry jam good quality
- 2 teaspoon all-purpose flour
- 1/4 cup bourbon
- 2 cups beef stock
- Pinch crushed red pepper
- 1 tablespoon thyme fresh leaves
- salt
- black pepper
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 25g | 50% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 317mg | 13% |
| Potassium | 610mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 14.5mg | 16% |
| Calcium | 33mg | 3% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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