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Duck breast with Blackberry Sauce

November 25, 2021 · Nicole Triebe

Try a different kind of bird this Thanksgiving! This pan-seared duck breast with blackberry sauce is a deliciously stunning dish your guests will love!

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Not a turkey fan? Try duck breast this year! To my surprise, making perfectly cooked duck breast at home is a lot easier than one may think.  The cooking process is quick, and the result is stunning!  Your guests and they’ll be licking their plates clean!

Why You’ll Love This Duck Breast Recipe

This easy and show stopping main course takes just 10 minutes to make! The sweet blackberry sauce pairs so perfectly with the natural sweetness of the moist and tender duck breast. It’s a meal that will have you coming back for more! Pan-frying the meat and finishing it in the oven creates a crispy skin and tender, juicy middle.

This pan seared duck breast recipe is a great meal for any special occasion. Duck can be a bit tricky to cook, but this recipe will help you get it right every time.

Equipment Needed To Make this Dish

Ingredients For Your Pan-Seared Duck Breast

1 cups blackberries, plus more for garnish

1 tablespoon unsalted butter

1/2 cup minced shallot

1/2 cup cabernet sauvignon or other dry red wine

1 tablespoon lemon juice

3 tablespoons blackberry jam or preserves

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon Kosher salt

1 sprig thyme

2 1/2 lb duck breasts

How To Make Pan Seared Duck Breast

raw duck breast seasoned with salt and pepper in cold non stick pan.

Step 1. Season duck breasts with salt and pepper on both sides, more heavily on the fat side and lightly on the flesh side.

Step 2. Preheat oven to 400 F.

Step 3. Place duck breasts, skin side down, in a large, cold cast iron skilletor ovenproof skillet.  No olive oil is needed! Do not place in a hot skillet! We start with a cold sauté pan because gives the fat more time to render, while the meat becomes tender and juicy. 

Step 4. Place pan on the stove over low to medium-low heat. After about 4 minutes, the fat should begin to gently bubble. Increase to medium-high heat if the fat is silent.  The skin should be a nice golden brown color.

Step 5. Remove pan from the stove and place in the preheated oven until internal temp reaches 130°F on an instant-read thermometer for medium-rare duck, about 6 minutes. 

Step 6. For medium, continue cooking until duck registers an internal temperature of 140°F for medium or 155°F for well-done. The size of the breasts will determine how long it takes to reach the correct temperature. 

Step 7. Remove duck from the pan and set aside to rest for 10 minutes. Pour any pan sauce into the blackberry sauce and mix to combine.

Step 8. With a sharp knife on a cutting board, slice the duck breast on a diagonal and spoon blackberry sauce over top. 

Step 9. Garnish with fresh blackberries.

What To Serve with this dish

pan seared duck breast with blackberry sauce poured over top, fresh blackberries on the plate and mashed potatoes on the side.  Green brussels sprout leaves are on the plate.

Want to complete your meal? Try these recipes to serve alongside the main course

Roasted Brussels Sprouts or green bean salad is the perfect side dish for this meal.

Duck is a rich meat, so something light and delicate like raw veggies will cut through the fat nicely.

Roast potatoes or Mashed potatoes go great with pan-fried meats because they soak up all the delicious pan drippings. You can also save the fat to drizzle and make duck fat potatoes!

Want to pair a glass of wine with your dish? Sweet wines like Riesling are also great choices to serve with this dish

Best Way To Store Pan Seared Duck Breast Leftovers?

To store duck breast leftovers, place them in an airtight container and keep refrigerated for up to two days.

How To Reheat Leftovers

The best way to duck breast is to place it on a baking sheet and bake at 350 F degree oven and cook for about five minutes or until the desired temperature is reached.

How Long Will Duck Meat Last in the Refrigerator?

This dish will last in the refrigerator for up to three days.

To store it, place it in an airtight container and keep refrigerated until you are ready to use it.

Can I Freeze Pan-Seared Duck Breast with Blackberry Sauce?

Yes, pan seared duck breast can be frozen.

To freeze pan seared duck breast with blackberry sauce simply place the food in an airtight container and put it in your freezer for up to three months.

The combination of crispy skin, juicy meat, and sweet blackberry sauce are irresistible. This dish will impress your guests with its flavor profile as well as a presentation! It’s time to get cooking!

Print
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Pan Seared Duck breast with Blackberry Sauce

  • Author: Nicole Triebe
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French

Ingredients

Scale

1 cups blackberries, plus more for garnish
1 tablespoon unsalted butter
1/2 cup minced shallot
1/2 cup cabernet sauvignon
1 tablespoon lemon juice
3 tablespoons blackberry jam or preserves
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 sprig thyme

2 1/2 lb duck breasts


Instructions

Place blackberries in a food processor and pulse until pureed.  

Heat 1 tablespoon of butter in a sauté pan or saucepan over medium-low heat.

Add the shallot and sauté, occasionally stirring, until they are tender and translucent, about 7 minutes.

Add the red wine and lemon juice.

Bring to a boil, then lower the heat and simmer until the mixture is reduced by about half.

Combine the puréed blackberries and the jam or preserves, pepper, and salt and add to the wine mixture.

Bring to a boil, then reduce the heat again and simmer for 5 minutes.

Stir in 1 tablespoon cold butter.

Set aside.

Season duck breasts with salt and pepper on both sides, more heavily on the skin side and lightly on the flesh side.
Preheat oven to 400 F

Place duck breasts, skin side down, in a large, cold oven safe sauté pan. Place pan over low to medium-low heat. After about 4 minutes, the fat should begin to gently bubble.

Remove pan from the stove and place in the preheated oven until internal temp reaches  130°F on an instant-read thermometer for medium rare, about 6 minutes.  For medium, continue cooking until duck registers 140°F for medium or 155°F  for well-done. Remove duck from pan and set aside to rest for 10 minutes.  Slice on a diagonal and spoon blackberry sauce over top.  Garnish with fresh blackberries. 


Keywords: duck; blackberries;

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