Seared Duck Breast with Blackberry Pan Sauce
You will need:
- 2 Magret Duck Breasts
- 2 shallots, peeled and diced
- 1/2 cup blackberry jam
- 2 teaspoons flour
- 1/4 cup bourbon
- 2 cups beef stock
- Pinch of crushed red pepper
- 1 tablespoon fresh thyme leaves
Let's get cooking!
- Pat the duck breasts dry.
- Score the fat on the top of each breast, cutting down to the flesh.
- Heat a large skillet over medium-low.
- Salt and pepper the breast liberally.
- Place them in the skillet, fat side down, and render the fat for 10 to 12 minutes.
- A dark golden crust should form as the fat melts away.
- Flip the breasts and cook another 6 to 10 minutes for medium-rare meat.
- Remove from the pan and tent with foil.
- Carefully pour the duck fat into a glass container to store for later use.
- Raise the heat to medium and add the shallots to the pan. Saute for 3 to 5 minutes to soften and brown.
- Mix the flour into the blackberry jam.
- Then add the jam, bourbon, beef stock, red pepper and thyme.
- Stir and bring to a low boil.
- Simmer for 5 to 7 minutes to thicken.
- Add salt and pepper to taste.
- Slice the duck breasts thin and serve topped with blackberry pan sauce.
Thank you for joining me today. I hope you have a wonderful afternoon as well as a wonderful time around the dinner table with your family. Come back soon for more delicious recipes! Happy blogging to all! <3