KING'S PLATE COOKING
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Blackberry Ginger Balsamic Duck Breasts
A delicious game dish featuring duck breast marinated in balsamic, honey, garlic, and stock, then seared and served with a pan reduction sauce.
Ingredients
4-6Duck Breast Halves, skinless boneless
3 tspEVOO
1/2 cupFresh Blackberries
2 tbspBlackberry Jam
to tasteSalt
3 tbspBalsamic Vinegar
2 tbspHoney
1 teaspoonOlive Oil
1/2 cupChicken Stock
4Garlic Cloves, minced
to tasteGround Pepper
Method
1
Prepare marinade by mixing all marinade ingredients together.
2
Marinate Duck Breast in a covered dish or ziploc bag for 6-12 hours.
3
Remove Duck from marinade and reserve marinade.
4
Wipe and pat Duck dry. Rub with 1 tsp olive oil and season with salt.
5
Heat 2 tsp olive oil in skillet on medium to medium-high heat until the oil starts to smoke.
6
Add Duck and cook each side about 3 minutes until golden brown.
7
Remove Duck and keep warm.
8
Turn heat to high and add marinade to the skillet. Scrape up any brown bits and stir frequently. Continue until the sauce has reduced about half.
9
Plate Duck and pour the sauce over, serving immediately.
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