Pan-Seared Duck Breast with Balsamic Blackberry Sauce
Treat yourself with this crispy pan-seared duck breast recipe served with a sugar-free balsamic blackberry sauce. It's perfect for a fancy--but simple to prepare--Keto, Paleo, or Whole30 meal.
Servings 2
Ingredients
- 2 boneless, skin-on duck breast halves about 6-ounces each
- 1 teaspoon avocado oil or other high heat cooking oil
- 1/4 cup shallot minced
- 1 teaspoon fresh ginger grated
- 6 ounces fresh blackberries
- 1/2 cup low sodium chicken stock
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh mint chopped
- sea salt
- freshly ground black pepper
Instructions
- Pat the duck breast dry. Score the skin in a crosshatched pattern with a serrated knife, being careful not to cut into the meat. Season both sides of the breasts liberally with sea salt and black pepper.
- Heat the avocado oil in a heavy skillet over low heat, then add the duck breast, skin-side down. Cook until the fat has rendered and the skin has browned, about 20 minutes.
- Raise the heat to high and cook until the skin is completely brown and crispy, about 3-4 minutes. Flip the breasts over and cook for another 2-3 minutes until the internal temperature reaches 130°F. Transfer the duck to a plate and tent with foil to keep warm.
- Pour off the fat from the skillet, reserving 2 tablespoons in the pan. Set the heat on medium-high and add the shallot and ginger. Cook until fragrant, about 1 minute.
- Add the blackberries, chicken stock, balsamic vinegar, and mint to the pan. Smash the blackberries with a spoon as they soften. Reduce the heat to low and simmer the sauce until it has thickened and reduced by about half.
- Strain the sauce through a fine mesh strainer, then season with sea salt to taste. Slice the duck breast and spoon the sauce over it before serving.