Duck Breasts with Blackberry-Port Sauce

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Duck Breasts with Blackberry-Port SauceRecipe
Photo: Jennifer Causey; Styling: Ginny Branch
Luscious, lean duck breasts make for a sophisticated but easy main dish where the blackberry sauce provides a fruity counterpoint to the duck's meatiness. For a light dinner, serve over a bed of lettuce with a piece of crusty bread.
Serves 4 (serving size: 1 duck breast half and about 2 tablespoons sauce)


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1 tablespoon olive oil
4 (6-ounce) boneless duck breast halves, skinned
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups blackberries
1/4 cup finely chopped shallots
1 tablespoon chopped fresh thyme
1/2 cup port or other sweet red wine
3/4 cup unsalted chicken stock (such as Swanson)
1 teaspoon red wine vinegar


Hands-on: 20 Minutes
Total: 20 Minutes

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle duck with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add duck to pan; cook 3 minutes or until browned. Turn duck over; cook 3 minutes or until desired degree of doneness. Remove duck from pan; let stand 5 minutes.

2. Add blackberries, shallots, and thyme to pan; sauté 2 minutes or until slightly softened. Add port; cook 1 minute or until syrupy. Add stock and any juices from duck; cook 5 minutes or until thickened and reduced to about 1/2 cup. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar. Cut duck across grain into thin slices; serve with sauce.

Created date

April 2014

Nutritional Information

Calories 227
Fat 7.6 g
Satfat 1.7 g
Monofat 3.6 g
Polyfat 1.1 g
Protein 20 g
Carbohydrate 11 g
Fiber 3 g
Cholesterol 71 mg
Iron 5 mg
Sodium 441 mg
Calcium 32 mg