Backyard Berries
Fill your bucket to the brim.
This simple but elegant dish pairs tender duck breasts( available at your local farmers' market) with juicy blackberries and a blackberry wine pan sauce. Serve it warm, at room temperate, or cold for a light summer meal.
Ingredients
SERVINGS: 2
- 2 Duck breasts
Wine Reduction
- 1 Tbsp Shallots, minced
- 1 cup Blackberry wine
- 1/2 cup Chicken stock
- 2 sprigs Fresh thyme
- 2 Tbsp Unsalted butter
- 2 Tbsp Blackberries
- Salt and pepper to taste
Preparation
Score the skin side of the duck breast in a crisscross pattern(being careful not to score the meat, just the fat).
Over medium-low heat, preheat an oven-proof frying pan until hot. Add duck breast skin side down. Cook duck until skin is golden brown and crispy, increasing heat to medium as needed, about 10-15 minutes. Flip duck and cook for another 2-3 minutes.
Flip duck breasts again so skin side is down in pan. Transfer to a 375° oven and cook duck until medium rare, about 8-10 minutes. Remove from pan and allow to rest around 5 minutes, then slice thinly.
In frying pan, remove most of the oil and sauté shallots until translucent. Add thyme, wine and chicken stock. Reduce by two thirds and strain. Whisk in cold butter, add blackberries and serve with sliced duck.
Related Stories & Recipes
