Thursday, January 19, 2012

Seared Duck Breast

Howdy bloggers and bloggerettes! Welcome to our newest edition of Everyday Meals. I'm your fantastic hostess, Mandie. Today, we will be tackling a recipe we've never done before. Normally, I prefer to have chicken recipes or seafood recipes in my blog, but I wanted to do something different. I can only think of one other time that we've ever made anything with duck as our main ingredient. So, instead of standing around chit-chatting, why don't we get in the kitchen and make ourselves a wonderful meal? Meet you there!

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
  • Salt
  • Pepper

Let's get cooking!

  1. Pat the duck breasts dry. 
  2. Score the fat on the top of each breast, cutting down to the flesh.
  3. Heat a large skillet over medium-low. 
  4. Salt and pepper the breast liberally.
  5. Place them in the skillet, fat side down, and render the fat for 10 to 12 minutes. 
  6. A dark golden crust should form as the fat melts away.
  7. Flip the breasts and cook another 6 to 10 minutes for medium-rare meat.
  8. Remove from the pan and tent with foil.
  9. Carefully pour the duck fat into a glass container to store for later use.
  10. Raise the heat to medium and add the shallots to the pan. Saute for 3 to 5 minutes to soften and brown.
  11. Mix the flour into the blackberry jam. 
  12. Then add the jam, bourbon, beef stock, red pepper and thyme.
  13. Stir and bring to a low boil. 
  14. Simmer for 5 to 7 minutes to thicken. 
  15. Add salt and pepper to taste.
  16. Slice the duck breasts thin and serve topped with blackberry pan sauce.
  17. Enjoy!

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