duck with blackberry sauce

How To Make duck with blackberry sauce

• Step 1
  Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
• Step 2
  Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes.
• Step 3
  Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel.
• Step 4
  Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes.
• Step 5
  Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon.
• Step 6
  Mix in cognac and maple syrup.
• Step 7
  Set sauce aside. (Can be prepared 1 day ahead. Cover and chill).
• Step 8
  Preheat oven to 400.
• Step 9
  Trim any excess fat from duck breasts.
• Step 10
  Cut three 4-inch long by 1/16-inch deep lengthwise slits in skin (not meat) of duck.
• Step 11
  Season duck with salt and pepper.
• Step 12
  Heat heavy large ovenproof skillet over high heat until hot.
• Step 13
  Add duck, skin side down, and sear until brown, about 5 minutes.
• Step 14
  Turn over; cook 3 minutes.
• Step 15
  Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
• Step 16
  Meanwhile, bring sauce to simmer over low heat.
• Step 17
  Add remaining 1 tablespoon butter and whisk just until melted.
• Step 18
  Season to taste with salt and pepper.
• Step 19
  Spoon sauce onto plates.
• Step 20
  Slice duck and place atop sauce.
• Step 21
  Garnish with additional berries, if desired, and serve.
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