duck with blackberry sauce

How To Make duck with blackberry sauce

• 1

  Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
• 2

  Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes.
• 3

  Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel.
• 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.
• 5

  Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon.
• 6

  Mix in cognac and maple syrup.
• 7

  Set sauce aside. (Can be prepared 1 day ahead. Cover and chill).
• 8

  Preheat oven to 400.
• 9

  Trim any excess fat from duck breasts.
• 10

  Cut three 4-inch long by 1/16-inch deep lengthwise slits in skin (not meat) of duck.
• 11

  Season duck with salt and pepper.
• 12

  Heat heavy large ovenproof skillet over high heat until hot.
• 13

  Add duck, skin side down, and sear until brown, about 5 minutes.
• 14

  Turn over; cook 3 minutes.
• 15

  Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
• 16

  Meanwhile, bring sauce to simmer over low heat.
• 17

  Add remaining 1 tablespoon butter and whisk just until melted.
• 18

  Season to taste with salt and pepper.
• 19

  Spoon sauce onto plates.
• 20

  Slice duck and place atop sauce.
• 21

  Garnish with additional berries, if desired, and serve.
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