Seared Duck Breast With Blackberry Pan Sauce Recipes

PAN-SEARED DUCK BREAST WITH BLACKBERRY SAUCE

Steps:

• For the sauce, place the blackberries, stock, vinegar, brandy, sugar and cloves in a small pan and bring to a simmer. Continue to simmer for around 15-20 minutes, breaking up the blackberries, and reducing the liquid by around half.
• Optionally, press the sauce through a relatively fine strainer or mesh to hold back the seeds and other firmer solids. You can make the sauce a day or two ahead of time, chill it covered then re-heat as needed.
• (You can cook the duck as the sauce cooks, then strain sauce as duck rests, or cook separately, and re-heat sauce, as you prefer.) Pat the duck breasts dry and lightly score the skin to break the skin but not cut through to the flesh below. Sprinkle both sides with a little salt.
• If cooking in a pan, place the duck breasts skin-side down in a cold pan and place over a medium-high heat. Let them cook for around 6-10 minutes until you can see the sides cooking and the skin has crisped up. Turn over and cook around another around 4 - 5 minutes, depending on thickness and how rare you want it. Generally, you want it to feel slightly soft and springy, but still giving a bit of resistance when you press in the middle.
• Once the duck has cooked, set it aside to rest - you can tent it with foil - for a few minutes before slicing and serving with the sauce poured over or on the side.

SEARED DUCK BREAST

Steps:

• With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
• Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
• Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
• While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
• Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
• Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
• Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

PAN SEARED DUCK BREAST WITH BLACKBERRY SAUCE

Steps:

• Place blackberries in a food processor and pulse until pureed. Heat 1 tablespoon of butter in a sauté pan or saucepan over medium-low heat.Add the shallot and sauté, occasionally stirring, until they are tender and translucent, about 7 minutes.Add the red wine and lemon juice.Bring to a boil, then lower the heat and simmer until the mixture is reduced by about half.Combine the puréed blackberries and the jam or preserves, pepper, and salt and add to the wine mixture.Bring to a boil, then reduce the heat again and simmer for 5 minutes.Stir in 1 tablespoon cold butter.Set aside.Season duck breasts with salt and pepper on both sides, more heavily on the skin side and lightly on the flesh side.Preheat oven to 400 FPlace duck breasts, skin side down, in a large, cold oven safe sauté pan. Place pan over low to medium-low heat. After about 4 minutes, the fat should begin to gently bubble.Remove pan from the stove and place in the preheated oven until internal temp reaches 130°F on an instant-read thermometer for medium rare, about 6 minutes. For medium, continue cooking until duck registers 140°F for medium or 155°F for well-done. Remove duck from pan and set aside to rest for 10 minutes. Slice on a diagonal and spoon blackberry sauce over top. Garnish with fresh blackberries.