Seared Duck Breast with Blackberry Pan Sauce

1. 1

   Pat the duck breasts dry.

2. 2

   Score the fat on the top of each breast using a knife and cutting through the fat down to the flesh.

3. 3

   Heat a large skillet over medium-low heat.

4. 4

   Salt and pepper the breast liberally.

5. 5

   Place the breasts into the skillet fat side down and render the fat for 10-12 minutes.

6. 6

   A dark golden crust should form as the fat melts away.

7. 7

   Flip the breasts and cook another 6-10 minutes for medium-rare meat.

8. 8

   Remove the breasts from the pan, place them on a plate and tent with foil.

9. 9

   Carefully pour the duck fat into a glass container to store for later use.

10. 10

    Raise the heat on the skillet to medium and add the shallots to the pan.

11. 11

    Saute for 3-5 minutes to soften and brown.

12. 12

    Mix the flour into the blackberry jam in a small bowl.

13. 13

    Then add the jam mixture, bourbon, beef stock, red pepper and thyme into the shallots.

14. 14

    Stir and bring to a low boil.

15. 15

    Simmer for 5-7 minutes to thicken.

16. 16

    Salt and pepper to taste.

17. 17

    Thinly slice the duck breasts and serve topped with blackberry pan sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.