Duck Breasts with Blackberry Reduction Sauce
(Serves 4)

My husband, Billy, is an avid duck hunter in the winter.  He has been passionate about hunting ducks since long before I knew him.  Even though he is devoted, he doesn’t always bring home the bounty…  When he is lucky enough to bring some home, I usually prepare this dish.  If he’s not so lucky, there are several local stores that usually carry frozen duck breasts! 

Kathy Buchenau
Aide de la Reine

4 Maple Leaf or Liberty Farms duck breasts (score through fat on the diagonal, but not into the meat, making a diamond pattern)
¼ C Soy sauce
¼ C Sherry or Shao Xing Chinese rice wine

Marinate duck breasts in soy sauce and wine for at least one hour or up to four hours in the refrigerator.

Blackberry Sauce

1 bag frozen blackberries
7 oz red wine vinegar
½ C firmly packed brown sugar
½ C granulated sugar
½ t ground ginger
¾ t ground allspice
1 t ground cinnamon
¼ t pepper
1/8 t cayenne pepper

In a medium saucepan, heat the blackberries over medium heat, stirring frequently until they are soft and start to break down, 8-10 minutes.  Place berries in a mesh strainer over a bowl and press on the berries with the back of a spoon to extract as much juice as possible.  Discard seeds. 

Place berry juice back in the pan and add the other ingredients, stirring to combine.  Bring to a boil then simmer, uncovered, until berry sauce is reduced to 1 ¼ cup, stirring often.  Set aside to cool.

Drain the marinade from the breasts and dry with paper towels.  Preheat a large skillet (preferably cast iron) over medium high heat until very hot.  Place breasts in skillet, skin side down.  Reduce heat to medium and cook without moving for 5 minutes. Turn breasts over and cook for 3 minutes for rare, 4 minutes for medium rare, 5 for medium.  Remove and let rest, covered with a foil tent for 5 to 10 minutes.

Slice breasts across the grain and place on plate, fanning out the duck.  Drizzle sauce down the middle and serve more on the side.