Prep Time
Cook Time
Serves
3-5
Ingredients
6-8 duck breasts
Salt and pepper
2-3 tablespoons duck fat clarified butter or oil
Sauce
2 cups sweet blackberry wine
1 cup chicken or duck stock
2 shallots thinly sliced
4-6 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon butter
8 ounces fresh blackberries
Cooking Instructions
Start by seasoning the duck breasts on both sides with salt and pepper. Set aside. Start the sauce by adding the butter to a saucepan over medium heat. Add the thinly sliced shallots.
Sauté for 7-10 minutes or until the shallots are soft and translucent. Add the remaining sauce ingredients — except for the fresh blackberries. Raise the heat to medium-high. Bring the mixture to a boil; then reduce the heat and maintain a light boil. Cook for 20-30 minutes or until the sauce has reduced by half to two thirds and what remains has a syrup-like consistency.
When the sauce has nearly finished reducing, add the duck fat to a heavy skillet over medium-high heat. Once the oil starts to smoke slightly, add the duck breasts, skin side down. Cook for 4-6 minutes without moving until the duck releases from the skillet and the skin is crisp. Flip the duck to cook for 3-5 minutes on the opposite side, taking care not to overcook. Move the cooked breasts to a warm platter and loosely tent with foil.
Pour the sauce through a mesh strainer to remove the herbs and cooked shallot.
Add the fresh blackberries to the sauce and stir to combine.
Serve the duck over a bed of rice; then spoon over the sauce before serving.