I bought 1 package of duck breasts from Whole Foods. The package had 3 breasts of varying weights so I made all 3 for 2 of us (we didn't eat all). As an aside: I skinned the breasts and fried the skin to get duck fat which is very trendy! It made about 1/2 cup, that I froze for future use!! This recipe is all about the sauce and not overcooking the duck. Good but not a wow. Nice presentation for company.
Duck Breasts with Blackberry-Port Sauce
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.
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Total: 20 Minutes
- Calories: 227
- Fat: 7.6g
- Saturated fat: 1.7g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1.1g
- Protein: 20g
- Carbohydrate: 11g
- Fiber: 3g
- Cholesterol: 71mg
- Iron: 5mg
- Sodium: 441mg
- Calcium: 32mg
- 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
- 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.
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