Roast Duck Breasts with Blackberry Sauce2021-09-29
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
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(2.8 / 5)
5 People rated this recipe
This information is per serving.
Saturated Fat10 g
Polyunsaturated Fat3.7 g
Roast duck breasts with blackberry sauce. Duck breasts baked in an oven and served with yummy homemade blackberry sauce. Delicious! You may also like Baked Duck with Orange Glaze, another tasty duck recipe baked in an oven.
Roast Duck Breasts with Blackberry Sauce
- 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 the 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.