Pan-Seared Duck Breast with Blackberry-Port Reduction

Perfectly crisp-skinned duck breast with a tangy-sweet reduction made from blackberries and port wine, served with roasted fingerling potatoes.

Cuisine: French

Category: Beef

Prep: 20 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

• 2 (6 oz) skin-on pieces duck breast
• 1 tbsp olive oil
• 1/2 cup blackberries
• 1/4 cup dry port wine
• 1/4 cup chicken stock
• 1 tbsp balsamic vinegar
• 12 oz fingerling potatoes
• 1/2 tsp salt
• 1 tsp chopped fresh thyme

Instructions

1. Step 1: Pat duck breasts dry with paper towels and season both sides with 1/4 tsp salt. Heat olive oil in a cold skillet over medium-high heat until shimmering, then add duck skin-side down. Cook undisturbed for 8 minutes until skin is golden and crisp.
2. Step 2: Flip duck breasts and cook for 4 minutes for medium-rare; transfer to a plate and tent with foil. Add blackberries, port wine, and chicken stock to the skillet, scraping up browned bits. Simmer for 5 minutes until reduced by half.
3. Step 3: Stir in balsamic vinegar and thyme, then simmer 2 more minutes until sauce coats the back of a spoon. Add potatoes to the skillet, toss to coat, and cook for 5 minutes until tender and golden. Slice duck and serve with potatoes and sauce.