Blackberry Duck Breast Recipe

Prep

Remove duck breasts from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat very dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern being careful not to cut into the meat (about 1/8" deep).

Season both sides of each breast generously with kosher salt and freshly ground black pepper. Reserve small amount of salt for the sauce.

Heat a heavy skillet (preferably cast-iron) over medium heat. Add olive oil and swirl to coat. Place duck breasts skin-side down in the cold-to-hot pan (skin should sizzle but not spit vigorously).

Render fat and crisp skin: cook skin-side down for 8–12 minutes, adjusting heat as necessary so the fat melts and the skin turns deep golden-brown and crisp. Spoon off excess fat into a heatproof container 2–3 times during cooking if it accumulates.

Flip breasts and sear flesh-side for 3–5 minutes until an instant-read thermometer reads 135°F (57°C) for medium-rare to medium. For medium-well, cook to 150°F (66°C). Time will vary with thickness (average duck breast 6–8 oz).

Transfer duck breasts to a cutting board and tent loosely with foil. Rest for 6–8 minutes so juices redistribute while you finish the sauce.

While duck rests and during the last 3 minutes of searing, pour off all but 1 tablespoon of rendered duck fat from the pan. Return pan to medium heat. Add minced shallot and sauté 1–2 minutes until translucent but not browned.

Add minced garlic and cook 30 seconds until fragrant.

Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer and reduce the wine by about half (about 3–5 minutes) so it becomes slightly syrupy.

Add the fresh blackberries, chicken or duck stock, balsamic vinegar, and honey. Increase heat to bring to a gentle simmer.

Simmer 6–8 minutes, stirring occasionally, until blackberries have broken down and the liquid reduces and thickens to a sauce consistency. Use a potato masher or the back of a spoon to crush berries while cooking for a more integrated sauce.

If you prefer a smooth sauce, strain the mixture through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor and discarding seeds and skins. Return strained sauce to low heat.

Whisk in cold butter pieces one or two at a time off the heat to finish the sauce, creating a glossy emulsion. Stir in fresh thyme leaves, and season with remaining kosher salt and freshly ground black pepper to taste. If sauce is too thick, thin with up to 2 tablespoons stock or water.

Keep sauce warm on lowest heat while slicing duck.

Slice each rested duck breast thinly on the bias (about 1/4" slices). Arrange slices on warmed plates, slightly fanning them.

Spoon blackberry sauce over the duck slices and around the plate. Garnish with fresh thyme sprigs and a few whole blackberries if desired.

Serve immediately with your choice of sides (roasted potatoes, braised greens, or creamy polenta are recommended).