Skillet Duck with Roasted Blackberries and Port Wine Sauce

Slofoodgroup Team October 21, 2020

Duck Breast Topped with Lightly Roasted Blackberries and a Silky Wine Sauce

Cooking duck breast might sound intimidating but it really isn't complex at all! We think it's actually a very fundamental cooking skill to have. As with steak or fish, the secret here is to not overcook the meat and it's (very) important, to allow it to rest afterward so the juices will reincorporate with the meat.

Duck is such a decadent variety of meat. Unlike many other poultries, it much of the meat is darker and fattier in nature. As such, many folks prefer it cooked just to medium-rare (though the USDA suggests cooking to the internal temperature of 165 degrees Fahrenheit).

We love contrasting the juicy duck breast with the freshness of the blackberries and the richness of the port wine sauce.

Seared and Roasted Duck Breast with Blackberries and Wine Sauce

Serves: 2

Prep Time: 5‘

Cooking Time: 10’

Additional Time: 10’


Ingredients

For the duck: 

  • 2 duck breasts
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt
  • Pepper 
  • 2 handfuls blackberries (frozen or fresh)

For the sauce:

  • 1 tablespoon 82% fat butter
  • 1 tablespoon flour
  • 1 cup Port wine
  • 1/2 teaspoon ground cloves
  • 1 teaspoon balsamic vinegar
  • salt
  • pepper

Procedure

  1. Preheat oven to 175 C/374 F, with the fan on.
  2. Use a sharp knife to score the skin of the duck’s breast; generously season with salt and freshly cracked black pepper.
  3. Bring a cast-iron skillet over medium heat and allow it to heat up. Once hot, add the butter and the olive oil; add the duck breast, skin side down,  with the blackberries and cook for 3-4 min or until the skin is golden brown.
  4. Flip the breasts and bring them to the oven for 8 minutes.
  5. Remove the meat from the skillet and cover for 10 minutes.
  6. To make the sauce, simply add the butter to a saucepan over low heat.
  7. Stir in the flour and cook for 1-2 minutes; slowly incorporate the port wine, while stirring constantly to avoid any lumps.
  8. Add the balsamic vinegar and cloves and cook for 15 minutes or until the sauce has thickened; season to taste.
  9. Slice the duck breast into thick slices, top it with the blackberries and drizzle the sauce over top; serve next to a salad or classic potato mash.




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