Pan Seared Duck Breast

Pan Seared Duck Breast with Savory Blackberry Sauce


How to Cook Duck Breast – This Duck Breast Recipe will have you searing like a pro. It’s the perfect dish to impress your dinner guests for any occasion… You may even impress yourself!









WHAT INGREDIENTS YOU WILL NEED


Magret Duck Breasts – about 12-16 ounces each
Shallots – peeled and diced
Blackberry Jam
All-Purpose Flour
Bourbon – or balsamic vinegar
Beef Stock
Pinch of Crushed Red Pepper
Fresh Thyme Leaves
Salt and Pepper


How to cook Duck Perfectly

Prep by patting the duck breasts dry. Score the fat on the top of each breast, cutting down to the flesh side.
Heat a large skillet over MEDIUM-LOW. Salt and pepper the breast liberally.

Place them in the skillet, fat side down, and render the fat for 10-12 minutes. A dark golden crust should form as the fat melts away.
Flip the breasts and cook another 6-10 minutes for medium-rare meat. (4-6 minutes for smaller breasts.)

Remove from the pan and tent with foil.

Allow the breasts to rest under foil while you make the sauce, then slice them thin and fan the slices on a platter.

Carefully pour the duck fat into a glass container to store for later use. 

Raise the heat to medium, and add the shallots to the pan. Saute for 3-5 minutes to soften and brown.

Mix the flour into the blackberry jam. Then add the jam, bourbon, beef stock, red pepper, and thyme.

Stir and bring to a low boil. Simmer for 5 to 7 minutes to thicken. Salt and pepper to taste.

Slice the duck breasts thin with a sharp knife and serve topped with blackberry pan sauce.