Merry Edwards Wines

Duck Breasts with Blackberry Reduction Sauce — Listed Below these fields

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.

Blackberry Sauce


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