-
1
Trim duck breasts as necessary, removing extraneous fat or gristle.
-
2
Score the skin side of the breast diagonally with a sharp knife.
-
3
Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder.
-
4
Mix together ginger and garlic and use it to slather the breasts.
-
5
Cover and let marinate for 30 minutes at room temperature.
-
6
(Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
-
7
Place a cast-iron pan over medium-high heat.
-
8
When pan is hot, lay duck breast in it skin-side down.
-
9
Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly.
-
10
Turn breast over and cook 3 to 5 minutes more.
-
11
An instant-read thermometer should register 125 degrees for medium rare.
-
12
Remove from pan and let rest for 10 minutes on a warm plate.
-
13
Drain fat from pan (reserve for another use if you wish).
-
14
Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes.
-
15
Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice.
-
16
Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy.
-
17
Strain the contents of the skillet into a small saucepan and keep warm.
-
18
To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter.
-
19
Spoon the sauce over the meat and garnish with the rest of the blackberries.
