- Calories 227
- Fat 7.6g
- Satfat 1.7g
- Monofat 3.6g
- Polyfat 1.1g
- Protein 20g
- Carbohydrate 11g
- Fiber 3g
- Cholesterol 71mg
- Iron 5mg
- Sodium 441mg
- Calcium 32mg
Duck Breasts with Blackberry-Port Sauce
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.
How to Make It
Step 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.
Step 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.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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Yum
I probably shouldn't post this because my market did not have duck, so I substituted bone-in chicken breasts. Market also did not have blackberries this time of year - so I used raspberries. Came out great. I pan-seared them for 5 minutes on each side then finished them in a 425 oven for 30 minutes. Perfect and delicious. Would love to try this with duck and blackberries because it's a keeper of a recipe.
OMGitsaClaire's Review
Okay, so I didn't make this dish exactly like the recipe, but I made only one small change. That change was that I used pork chops instead of duck. And guess what; it turned out great! It was tart and savory and sweet and delicious. It's also very healthy. We served ours with a whole grain mixed wild and brown rice, and steamed cauliflower, and it was really, really good. It was a great way to use the first bowl full of ripe blackberries of the season from our backyard patch.
karenfar's Review