Pan-Seared Duck Breast

Ingredients

• 4 Duck breasts
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 Fresh thyme sprigs
• 1 cup Blackberries
• 0.5 cup Dry red wine
• 0.25 cup Chicken broth (gluten-free)
• 1 tbsp Balsamic vinegar
• 1 tsp Honey
• 1 Shallot (minced)
• 1 tbsp Olive oil
• 1 tbsp Butter (unsalted)
• 1 tsp Cornstarch
• 1 tbsp Cold water

Instructions

1. 1

   Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.

2. 2

   Place the duck breasts skin-side down in a cold, dry skillet over medium heat. Cook for 12-15 minutes, allowing the fat to render and the skin to become crispy and golden brown. Pour off excess fat as needed.

3. 3

   Flip the duck breasts and cook for 3-5 minutes for medium-rare, or longer for desired doneness. Use a meat thermometer to ensure internal temperature reaches 130°F (54°C) for medium-rare.

4. 4

   Remove duck breasts from the skillet and let rest for 5-10 minutes before slicing. Tent loosely with foil to keep warm.

5. 5

   While the duck is resting, prepare the blackberry sauce. Add olive oil to the same skillet and sauté the minced shallot until translucent.

6. 6

   Add the blackberries, red wine, chicken broth, balsamic vinegar, honey, and thyme sprigs to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the blackberries have softened and the sauce has slightly thickened.

7. 7

   In a small bowl, whisk together cornstarch and cold water to create a slurry. Add the slurry to the blackberry sauce and cook for 1-2 minutes, or until the sauce has thickened to your desired consistency. Stir in butter for extra richness.

8. 8

   Remove thyme sprigs. Slice the duck breasts thinly against the grain and serve immediately, drizzled with the blackberry sauce.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.