Duck With Blackberry Sauce

DIRECTIONS

• 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.