Roasted Duck with Blackberrry Sauce

Occasionally, I prepare this dish with a de-boned duck. It can also be used with seared duck breasts.
Photo by Jim M.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 3

    tablespoons butter

  • 3

    tablespoons sugar

  • 1/3

    cup dry white wine

  • 1/3

    cup orange juice

  • 2

    tablespoons raspberry vinegar

  • 1 1/4

    cups frozen blackberries, thawed

  • 1 1/4

    cups canned beef broth

  • 1/2

    cup canned low-salt chicken broth

  • 2

    tablespoons Cognac or brandy

  • 1

    tablespoon pure maple syrup

  • 4

    5- to 6-ounce duck breast halves with skin

  • Additional blackberries (optional)

Directions

Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.

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