Duck with Blackberry Sauce
Elevate your next dinner with the sophisticated flavors of Duck with Blackberry Sauce—a gourmet dish that's surprisingly simple to make. Perfectly seared duck breasts boast crispy golden skin and tender, juicy meat, while a luscious blackberry sauce adds a sweet-tart depth with hints of honey and balsamic vinegar. This dish balances richness and brightness, with a silky sauce finished with butter for a luxurious touch. With just 40 minutes from prep to plating, it’s an ideal choice for date nights or dinner parties. Serve it alongside roasted vegetables or creamy mashed potatoes to complete this unforgettable meal. Whether you’re looking to impress or indulge, this recipe promises elegance and flavor in every bite.
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Recipe Information
Ingredients
- 2 pieces Duck breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1.5 cups Blackberries
- 3 tablespoons Honey
- 2 tablespoons Balsamic vinegar
- 0.5 cup Chicken stock
- 1 piece Shallot
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck breasts generously with salt and pepper.
Heat a large ovenproof skillet over medium heat and add the olive oil.
Place the duck breasts skin-side down in the skillet and cook for about 6-8 minutes or until the skin is golden brown and crispy. Do not flip during this time.
Flip the duck breasts and sear the meat side for 2 minutes.
Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare or longer if desired. Remove the skillet and let the duck rest for 5-10 minutes before slicing.
While the duck is in the oven, finely chop the shallot.
In a small saucepan over medium heat, melt 1 tablespoon of butter and sauté the shallot until soft and translucent, about 2-3 minutes.
Add the blackberries, honey, balsamic vinegar, and chicken stock to the saucepan. Stir to combine and simmer for 8-10 minutes until the blackberries break down and the sauce thickens slightly.
Remove the sauce from the heat and stir in the remaining 1 tablespoon of butter to create a glossy finish.
Strain the sauce through a fine mesh sieve to remove the seeds if desired, pressing with a spoon to extract as much liquid as possible.
Slice the rested duck breasts thinly and plate them. Drizzle the blackberry sauce over the duck and serve immediately.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 33.5 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 73 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
