Duck Breast With Port Wine Blackberry Sauce

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Pan seared duck breasts with a port reduction sauce. Frozen berries can be used, but use unsweetened ones. Unlike most poultry,duck breast can be served rare to medium-rare (and is best that way). Serve with a brown/wild rice mix for a Fall dinner or on a bed of greens for a summer salad."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (258 g)
  • Calories 381.2
  • Total Fat - 13.9 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 279 mg
  • Sodium - 745 mg
  • Total Carbohydrate - 9.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 6.5 g
  • Protein - 52.4 g
  • Calcium - 130.3 mg
  • Iron - 8.1 mg
  • Vitamin C - 11.4 mg
  • Thiamin - 0 mg

Step 1

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle duck with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 2

Add duck to pan; cook 3 minutes or until browned. Turn duck over; cook 3 minutes or until desired degree of doneness. Remove duck from pan to a warm platter; tent with foil and let stand 5 minutes.

Step 3

Add blackberries, shallots, and thyme to pan; sauté 2 minutes or until slightly softened.

Step 4

Add port; cook 1 minute or until syrupy.

Step 5

Add stock and any juices from duck; cook 5 minutes or until thickened and reduced to about 1/2 cup.

Step 6

Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar.

Step 7

Cut duck across grain into thin slices; serve with sauce.

Tips & Variations


No special items needed.

Related

TwisSis RIP Forever in our Kitchen

Made for FF&F Beverage Tag - I forgot to remove the skin. DH ate his, but I cut mine off when we dined. I didn't fully reduce the sauce to 1/2 cup since that allowed only 2 tbsp of it per serving & we enjoy extra sauce. Served w/a green salad & dumplings (a fave w/duck from my childhood), the combo of the berries & port wine made the meat appear blood-red in the pic, but it was actually a lovely pink color when sliced. The duck was richly flavored cooked w/these ingredients & this method. Your recipe is company-worthy & sure to be repeated. Thx for sharing it w/us.

(14 Apr 2015)