Duck Breast with Blackberry Sauce

Cooking duck might sound intimidating, but it's actually much easier than most people think. I pair perfectly seared duck with a silky blackberry sauce that adds just the right balance of sweetness and acidity, creating an elegant meal that's impressive enough for holidays and dinner parties but simple enough to make at home.

📝 Ingredients

• 2 Magret Duck Breasts (about 12-16 ounces each )
• 2 shallots (peeled and diced)
• 1/2 cup good blackberry jam
• 2 teaspoon all purpose flour
• 1/4 cup bourbon
• 2 cups beef stock
• Pinch crushed red pepper
• 1 tablespoon fresh thyme leaves
• Salt and pepper

👨‍🍳 Instructions

1. 1Pat the duck breasts dry. Score the fat on the top of each breast, cutting down to the flesh.
2. 2Heat a large skillet over MEDIUM-LOW. Salt and pepper the breast liberally.
3. 3Place them in the skillet, fat side down, and render the fat for 10-12 minutes. A dark golden crust should form as the fat melts away.
4. 4Flip the breasts and cook another 6-10 minutes for medium-rare meat.
5. 5Remove from the pan and tent with foil.
6. 6Carefully pour the duck fat into a glass container to store for later use.
7. 7Raise the heat to medium, and add the shallots to the pan. Saute for 3-5 minutes to soften and brown.
8. 8Mix the flour into the blackberry jam. Then add the jam, bourbon, beef stock, red pepper and thyme.
9. 9Stir and bring to a low boil. Simmer for 5-7 minutes to thicken. Salt and pepper to taste.
10. 10Slice the duck breasts thin and serve topped with blackberry pan sauce.