Duck Breast With Port Wine Blackberry Sauce
November 14, 2014
"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."
- 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
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.
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.
Add blackberries, shallots, and thyme to pan; sauté 2 minutes or until slightly softened.
Add port; cook 1 minute or until syrupy.
Add stock and any juices from duck; cook 5 minutes or until thickened and reduced to about 1/2 cup.
Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar.
Cut duck across grain into thin slices; serve with sauce.
Tips & Variations
No special items needed.