Duck With Blackberry Sauce

"This is from the February 1996 issue of Bon Appetit magazine. The sauce is really delicious."
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Ready In:




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

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  1. Hubby loves it! Very flavorful.
  2. I made a few time duck with orange sauce, a pretty well known dish. But then I made this blackberry sauce. WOWWW it was more then delicious, I loved it. Be careful at step 2. Don't let it get to dark or else it will get bitter. Today I'm getting some friends over for dinner and guess what I am going to serve them :-)


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