Crispy Roast Duck with Blackberry Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2-3
Ingredients
  • ½ cup plus 1 tablespoon unsalted butter
  • ¼ cup white sugar
  • ⅓ cup dry white wine
  • ¼ cup orange juice
  • ¼ cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1½ cups fresh or frozen blackberries (if frozen, thaw)
  • 1¾ cup chicken broth (we used no-salt added)
  • 2 tablespoons Cognac
  • 1 tablespoon Vermont maple syrup
  • 4 duck breast halves with skin
  • Kosher salt to taste
  • Black pepper to taste
  • additional blackberries for garnish
Instructions
  1. Melt ½ cup butter in a large skillet over medium-high heat.
  2. Slowly stir in sugar, stirring until sugar thoroughly dissolves and sauce turns a deep amber color, about 5-8 minutes. Pour in wine, orange juice, lemon juice, and red wine vinegar. Still stirring, bring entire mixture to a boil.
  3. Add berries and chicken broth to sauce; continue to boil until sauce thickens and is reduced to about 1½ cups, stirring occasionally. This will take about 20-30 minutes.
  4. Add the Cognac and Maple syrup. Using the back of a spoon, mash the berries into the mixture. Set aside.
  5. Preheat oven to 400 degrees. After trimming any excess fat from the duck breasts, cut small slits in the skin (but not the meat) of the duck. Thoroughly season breasts with salt and pepper.
  6. Heat a heavy, ovenproof skillet over high heat. Add duck skin side down and sear until lightly brown about 5 minutes. Turn over and cook an additional 2-3 minutes. Transfer skillet to oven and cook until touch reaches desired doneness (about 5 minutes for medium).
  7. As duck bakes, reheat blackberry sauce over low heat. Add last tablespoon of butter and whisk until just barely melted. Season to taste with salt and pepper.
  8. Spoon sauce onto plates, then place duck atop sauce. Garnish with additional sauce and blackberries if so desired.
Recipe by Tout va bien! (tm) at https://christymajors.com/a-very-downton-dinner/