Seared Duck Breast with Blackberry Red Wine Reduction

Monday, October 29, 2012

A disclaimer: the duck breast and sauce in this recipe was prepared by my husband who is a great cook. Now if only he did it more often. 


2 duck breasts each cut in half
Fresh thyme
1 1/2 cups of blackberries
2 tbsp butter
1 tbs oil (I used grape)
1/2 cup of minced shallots
1/2 cup cabernet sauvignon
1 tbs lemon juice
4 tbsp blackberry preserves
Salt pepper to taste
Montreal seasoning (optional)
Herbs de Provence (optional)
Dry coriander (optional)

Preparation for sauce
Puree blackberries and strain the juice. Use only the pulp. You can reserve juice for another use (yummy in a beverage of your choice).
Heat 1 tablespoon of butter in a sauce pan over medium-low heat. Add shallots and saute for 10 minutes, till tender. Add the red wine and lemon juice. Bring to boil. Reduce heat and simmer till reduced by half. Add the blackberry pulp and preserves, mix well. Add salt and pepper to taste. Bring to a boil once again then reduce heat and simmer for 5 minutes. Lastly, add the remaining tablespoon of butter and stir for another minute. Makes about 1 cup of sauce.

Preparation for duck breast
Wash and pat dry duck breast. Score the fat by putting some lines diagonally across the fat. Salt and pepper both sides. Use a savory seasoning to taste if desired. 
Preheat skillet. Add 1 tablespoon of grape oil. Place duck breast, fat side down over medium-low heat for about 10 minutes. Flip the duck over. Add fresh thyme. Sear for another 7 minutes.

Serve with sides of choice and add sauce on top of the duck breast.

We served with sweet mashed potatoes and hericot verts.

You can find the recipe for sweet potatoes here: 

If you are making hericot verts:

1/2 pound of hericot verts (can substitute green beans)
1 tbsp oil (I use grape)
Salt/ pepper to taste

Wash and spin dry hericot verts, remove tails on both sides.
Preheat oil for about 2 minutes. When nice and hot, add your verts. Cook about 15-20 minutes total. We like them w a bit seared. Add salt and pepper to taste.

adapted from 

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