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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!
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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