Description
Seared Duck Breast with Blackberry Butter Sauce delights your palate!
Ingredients
Scale
- 2 duck breasts, skin-on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh blackberries
- 1/4 cup red wine
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 4 tablespoons unsalted butter, cut into pieces
- Fresh thyme for garnish (optional)
Instructions
- Preheat your oven to 400°F. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- In a large oven-safe skillet, place the duck breasts skin-side down over medium heat. Cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy.
- Flip the duck breasts and cook for an additional 2 minutes. Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare, or until the internal temperature reaches 135°F.
- Remove the duck from the oven and let it rest for 5-10 minutes before slicing.
- While the duck is resting, prepare the sauce. In the same skillet, add the blackberries, red wine, honey, and balsamic vinegar. Cook over medium heat, stirring occasionally, until the blackberries break down and the sauce thickens, about 5-7 minutes.
- Remove the skillet from heat and whisk in the butter until melted and the sauce is smooth. Season with salt and pepper to taste.
- Slice the duck breasts and serve drizzled with the blackberry butter sauce. Garnish with fresh thyme if desired.
Notes
- For a sweeter sauce, add an extra tablespoon of honey.
- Serve with roasted vegetables or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven and Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 500mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg