The Pioneer Woman Tasty Kitchen
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Seared Duck Breast with Blackberry Pan Sauce

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Level: Easy

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Description

Ever wondered how to cook duck breast? This recipe will have you searing like a pro. It’s the perfect dish to impress your dinner guests this holiday season. You may even impress yourself!

Ingredients

  • 2 whole 12-16 Ounce Each Magret Duck Breasts
  • 2 whole Shallots, Peeled And Chopped
  • ½ cups Blackberry Jam
  • 2 teaspoons Flour
  • ¼ cups Bourbon
  • 2 cups Beef Stock
  • 1 pinch Crushed Red Pepper
  • 1 Tablespoon Chopped Fresh Thyme
  • Salt And Pepper

Preparation

Pat the duck breasts dry. Score the fat on the top of each breast using a knife and cutting through the fat down to the flesh.

Heat a large skillet over medium-low heat. Salt and pepper the breast liberally.

Place the breasts into the skillet fat side down and render the fat for 10-12 minutes. A dark golden crust should form as the fat melts away.

Flip the breasts and cook another 6-10 minutes for medium-rare meat.

Remove the breasts from the pan, place them on a plate and tent with foil.

Carefully pour the duck fat into a glass container to store for later use.

Raise the heat on the skillet to medium and add the shallots to the pan. Saute for 3-5 minutes to soften and brown.

Mix the flour into the blackberry jam in a small bowl. Then add the jam mixture, bourbon, beef stock, red pepper and thyme into the shallots.

Stir and bring to a low boil. Simmer for 5-7 minutes to thicken. Salt and pepper to taste.

Thinly slice the duck breasts and serve topped with blackberry pan sauce.

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