Duck Breasts with Blackberry-Port Sauce

Ditto.

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.

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.

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.