Pan-seared duck breast with blackberry sauce
The easy fruity sauce is the perfect pairing for tasty duck. An elegant and delicious main.
Servings: 4
Calories: 329kcal
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Ingredients
For blackberry sauce
- 1 cup blackberries
- ½ cup chicken stock
- 1 tablespoon balsamic vinegar
- 1 tablespoon brandy
- 1 tablespoon brown sugar
- ⅛ teaspoon ground cloves
For the duck
- 4 duck breasts or 3 if large, depending on size
- ½ teaspoon salt approx, to taste
Instructions
For blackberry sauce
- For the sauce, place the blackberries, stock, vinegar, brandy, sugar and cloves in a small pan and bring to a simmer. Continue to simmer for around 15-20 minutes, breaking up the blackberries, and reducing the liquid by around half.
- Optionally, press the sauce through a relatively fine strainer or mesh to hold back the seeds and other firmer solids. You can make the sauce a day or two ahead of time, chill it covered then re-heat as needed.
To cook the duck
- (You can cook the duck as the sauce cooks, then strain sauce as duck rests, or cook separately, and re-heat sauce, as you prefer.) Pat the duck breasts dry and lightly score the skin to break the skin but not cut through to the flesh below. Sprinkle both sides with a little salt.
- If cooking in a pan, place the duck breasts skin-side down in a cold pan and place over a medium-high heat. Let them cook for around 6-10 minutes until you can see the sides cooking and the skin has crisped up. Turn over and cook around another around 4 - 5 minutes, depending on thickness and how rare you want it. Generally, you want it to feel slightly soft and springy, but still giving a bit of resistance when you press in the middle.
- Once the duck has cooked, set it aside to rest - you can tent it with foil - for a few minutes before slicing and serving with the sauce poured over or on the side.
Video
Notes
You can reduce the cooking time in the pan to just a couple minutes either side and finish in the oven (around 400F/2000C) for 7-10min depending on whether you prefer medium-rare to well done. Alternatively, you can cook on the grill/under broiler following same principle of cooking skin side first etc.
Nutrition
Calories: 329kcal | Carbohydrates: 8g | Protein: 46g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 175mg | Sodium: 465mg | Potassium: 707mg | Fiber: 2g | Sugar: 6g | Vitamin A: 201IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 11mg
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