Romantic Roasted Duck Berry (Printable version)
Succulent duck breasts paired with a tangy-sweet berry sauce, perfect for a refined meal.
# List of ingredients:
→ Duck
01 - 2 boneless duck breasts (about 6 oz each), skin on
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Berry Sauce
04 - 1 cup mixed fresh or frozen berries (raspberries, blackberries, blueberries)
05 - 2 tbsp balsamic vinegar
06 - 2 tbsp honey
07 - 1/2 cup dry red wine
08 - 1 small shallot, finely chopped
09 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
10 - 1 tbsp unsalted butter
11 - Pinch of salt and pepper
→ Garnish
12 - Fresh thyme sprigs
# Directions:
01 - Preheat your oven to 400°F.
02 - Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
03 - Place the duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium and cook for 6-8 minutes, until the skin is crispy and golden brown.
04 - Flip the duck breasts and transfer the skillet to the oven. Roast for 6-8 minutes for medium-rare, or longer for desired doneness.
05 - Remove duck from the oven and rest, loosely covered, for 5-10 minutes.
06 - Meanwhile, make the berry sauce: In a small saucepan, melt butter over medium heat. Add shallot and sauté until softened, about 2 minutes.
07 - Add berries, balsamic vinegar, honey, wine, thyme, and a pinch of salt and pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and berries break down.
08 - Strain the sauce for a smooth texture, or leave it chunky as desired.
09 - Slice the duck breasts and arrange on plates. Spoon berry sauce over the top and garnish with fresh thyme.
# Expert Advice:
01 -
- The crispy skin alone is worth the effort, it creates this incredible contrast with the tender meat underneath
- That berry sauce hits every single note, sweet, tangy, rich, and it somehow makes the whole dish feel fancy without being fussy
02 -
- Starting the duck in a cold pan is the secret to perfectly rendered fat, I learned this the hard way after making greasy messes
- The sauce continues thickening as it cools, so pull it slightly earlier than you think you should
03 -
- Score the skin when it's cold and firm, warm duck skin becomes slippery and difficult to cut cleanly
- That duck fat you render is incredible for cooking eggs or vegetables the next day, seriously don't throw it away