Pan Roasted Duck with Balsamic Blackberry Reduction

July 30, 2015 By:
30 minutes
30 minutes
Ooh la la, duck breast seems like a fancy idea. But done right, it’s a nice alternative to chicken or beef. Nothing beats a juicy duck breast, especially with a savory-sweet, syrupy sauce reduction to give those taste buds something special. Duck is a hearty meal, so serve it with an understated veggie, like fresh peas.



  1. Remove duck breasts from fridge. Let sit at room temperature for about 20 minutes. Heavily salt and pepper duck breasts and score skin side until a pattern appears over the entire area. Over medium heat, melt half of the butter in a skillet.
  2. When skillet is hot and butter sizzles, cook duck skin side first for approximately 7-9 minutes or until skin is crispy. Add remaining butter and turn duck to cook meat side down. Cook for approximately 4-5 minutes, or less for rarer duck.
  3. Important: after cooking, let duck rest for a minimum of 2 minutes to retain juices. Slice and serve dressed with blackberry balsamic reduction. Top with fresh blackberries for garnish.
  4. For the reduction, heat three blackberries, vinegar, sugar and water in small saucepan until liquid is reduced to a syrupy texture.