This Breast of Duck is accented by a gorgeous Blackberry Demi-Glace.
Breast of Duck with Blackberry Demi-Glace
Author: Recipe courtesy of John Folse
Yields: 6 servings
- 6 Long Island or mallard duck breasts
- ¾ cup port wine, divided
- 1 tablespoon cane syrup
- 1 dried bay leaf
- 1 ½ tablespoons minced garlic, divided
- 10 black peppercorns
- 6 fresh basil leaves, torn
- 4 sprigs fresh thyme
- 6 fresh sage leaves, torn
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon hot sauce
- 1 tablespoon minced shallot
- ½ pint fresh blackberries
- 1 cup veal demi-glace
- Ground black pepper, to taste
- Garnish: micro greens
- In a large bowl, combine duck breasts, ½ cup port, cane syrup, bay leaf, 1 tablespoon garlic, peppercorns, basil leaves, thyme, sage leaves, 2 teaspoons salt, and hot sauce. Toss well to fully coat meat with marinade. Refrigerate for 3 hours. Let stand at room temperature for 1 hour.
- Heat a large cast-iron skillet over medium-high heat. Remove duck breasts from marinade, and pat dry. Add to pan, skin side down, and cook until light brown. Continue cooking, turning occasionally, until a meat thermometer inserted in thickest portion registers 165°. Remove, and keep warm, reserving 1 tablespoon drippings in pan.
- Add shallot and remaining ½ tablespoon garlic to pan; cook for 2 minutes. Add blackberries and remaining ¼ cup port; cook until reduced by half. Add demi-glace; cook until reduced by a quarter. Season to taste with salt and pepper.
- Slice duck breasts. To serving plates, add a generous portion of blackberry sauce. Top with duck, and garnish with micro greens, if desired.