Duck With Blackberry Sauce Recipe #338445
This is from the February 1996 issue of Bon Appetit magazine. The sauce is really delicious.
by lazyme
55 min | 10 min prep
SERVES 4
- 3 tablespoons butter
- 3 tablespoons sugar
- 1/3 cup dry white wine
- 1/3 cup orange juice
- 2 tablespoons raspberry vinegar
- 1 1/4 cups blackberries, frozen, thawed
- 1 1/4 cups beef broth
- 1/2 cup chicken broth
- 2 tablespoons cognac
- 1 tablespoon maple syrup
- 4 duck breasts, with skin
- Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
- Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes.
- Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel.
- Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes.
- Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon.
- Mix in cognac and maple syrup.
- Set sauce aside. (Can be prepared 1 day ahead. Cover and chill).
- Preheat oven to 400.
- Trim any excess fat from duck breasts.
- Cut three 4-inch long by 1/16-inch deep lengthwise slits in skin (not meat) of duck.
- Season duck with salt and pepper.
- Heat heavy large ovenproof skillet over high heat until hot.
- Add duck, skin side down, and sear until brown, about 5 minutes.
- Turn over; cook 3 minutes.
- Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
- Meanwhile, bring sauce to simmer over low heat.
- Add remaining 1 tablespoon butter and whisk just until melted.
- Season to taste with salt and pepper.
- Spoon sauce onto plates.
- Slice duck and place atop sauce.
- Garnish with additional berries, if desired, and serve.
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5 stars