Description
Duck breast with crispy skin and a rosy center makes for a special meal. It’s elegant but approachable, with big flavor in every bite.
Ingredients
Scale
Main Protein:
- 2 magret duck breasts (about 12–16 ounces/340–454 grams each)
Sauce and Flavor Enhancers:
- 1/2 cup blackberry jam
- 1/4 cup bourbon
- 2 cups beef stock
- 2 teaspoons all-purpose flour
- 1 tablespoon fresh thyme leaves
- 2 shallots, peeled and diced
- 1 pinch crushed red pepper
Seasoning:
- Salt
- Pepper
Instructions
- Pat duck breasts completely dry, creating precise crosshatch incisions through the fat layer without piercing the meat underneath.
- Preheat large skillet to medium-low temperature, generously seasoning breasts with salt and pepper.
- Position breasts fat-side down, allowing fat to slowly render and create a deep golden caramelized exterior over 10-12 minutes.
- Flip breasts and cook opposite side for 6-10 minutes, achieving a perfect medium-rare doneness.
- Set the duck aside and loosely cover with foil to rest.
- Pour the rendered duck fat into a clean glass jar to save for later – it’s excellent for roasting potatoes or vegetables.
- Increase skillet heat to medium, sautéing finely chopped shallots until softened and lightly caramelized, approximately 3-5 minutes.
- Dust blackberry jam with flour, creating a smooth mixture before incorporating whiskey, beef stock, red pepper flakes, and fresh thyme.
- Simmer sauce until thickened, approximately 5-7 minutes, adjusting seasoning with salt and pepper to enhance flavor profile.
- Slice duck breasts thinly against the grain and elegantly drizzle with prepared blackberry pan sauce before serving.
Notes
- Pat duck breasts completely dry to ensure crispy skin and better searing, preventing steam during cooking.
- Creating precise diagonal slits in fat helps render fat evenly and prevents skin from curling during cooking.
- Use cast iron skillet for best heat distribution and maximum fat rendering, creating golden crispy exterior.
- Lower heat is crucial for slowly melting fat without burning, allowing beautiful caramelization and tender meat.
- Save rendered duck fat for future cooking – excellent for roasting potatoes or sautéing vegetables.
- Whiskey adds depth to blackberry sauce, but can substitute with brandy or cognac for different flavor profiles.
- For a leaner result, trim away some of the visible fat or skin before cooking.
- Cooking times vary based on breast thickness – use meat thermometer for precise doneness (125°F for medium-rare).
- Prep Time: 5 minutes
- Cook Time: 24-34 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 720 kcal
- Sugar: 18 g
- Sodium: 560 mg
- Fat: 48 g
- Saturated Fat: 14 g
- Unsaturated Fat: 34 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg