Duck Breasts with Blackberry Reduction Sauce
Pairs Well With
4 Maple Leaf or Liberty Farms duck breasts (score through fat on the diagonal, but not into the meat, making a diamond pattern)
¼ cup soy sauce
¼ cup 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.
1 bag frozen blackberries
7 oz red wine vinegar
½ cup firmly packed brown sugar
½ cup granulated sugar
½ teaspoon ground ginger
¾ teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon pepper
1/8 teaspoon 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.
Great with porcini risotto and a fresh, steamed vegetable.
"My husband, Billy, 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."
-- Kathy Buchenau, Aide de la Reine