Roast Duck Breasts with Blackberry Sauce2012-09-29
- Servings : 4
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
Roast duck breasts with blackberry sauce. Duck breasts baked in oven and served with homemade blackberry sauce.Delicious!
- 1½ tablespoons unsalted butter
- 1 tablespoon honey
- 2/3 cup (160 ml) defatted chicken stock
- 1/2 cup (125 ml) fruity red wine such as Merlot,Pinot Noir,or Chianti
- 1 shallot,minced
- 1/4 cup (60 ml) seedless blackberry jam
- 1 tablespoon minced fresh thyme
- 4 boneless duck breasts
- salt and freshly ground black pepper
Preheat oven to 375ºF(190ºC). Rinse duck breasts and pat dry. Season duck with salt and pepper.
In nonstick skillet sear skin-side down till browned. Pour off excess duck fat. Set aside for another use. Transfer duck breasts skin-side-up onto roasting pan. Roast for 15 minutes. While duck is roasting,prepare the sauce.
To Make Sauce for Roast Duck Breasts: Melt butter in small saucepan. Stir in honey. Cook,stirring,until blended.
Stir in stock,wine,and shallot. Bring to a boil.
Add jam and season with thyme,salt and pepper. Reduce heat. Simmer,stirring occasionally for 15 minutes. Adjust seasonings.
Bring to a low boil and cook sauce until it starts to thicken. Keep warm until ready to serve. When roast duck breasts are done,remove from oven. Let stand a few minutes. Remove fatty skin and transfer to serving plates. Spoon sauce over duck.
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