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    Windsor, CA 95492
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Pan Seared Duck Breast With Blackberry Sage Sauce

By Chef John Ash

This is a delicious dish and I think a perfect match with Sonoma-Cutrer Pinot Noir. The sauce can be made ahead and reheated. Serve with an earthy combination of pan roasted mushrooms and sautéed kale.

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    Serves 2

    Total Time 45 minutes

    Prep Time 15 minutes

    Difficulty Level Medium


    2 whole boneless duck breasts, trimmed of excess fat (Duck)

    Salt and freshly ground black pepper (Duck)

    Olive or other vegetable oil for searing (Duck)

    2 tbsp olive oil (Blackberry Sage Sauce)

    1/2 c chopped shallots or scallions (Blackberry Sage Sauce)

    1 c chopped mushrooms (Blackberry Sage Sauce)

    2 c hearty red wine (Blackberry Sage Sauce)

    5 c rich chicken or duck stock (Blackberry Sage Sauce)

    3 c blackberries, fresh or IQF frozen (Blackberry Sage Sauce)

    1/4 c finely chopped fresh sage (2 tbsp dried) (Blackberry Sage Sauce)

    1/2 c sweet port (or to taste) (Blackberry Sage Sauce)

    1 tsp honey (or to taste) (Blackberry Sage Sauce)

    Salt and freshly ground black pepper (Blackberry Sage Sauce)


    1. For the duck: Separate the breasts into 4 supremes and score the skin side of the duck breasts in a diamond pattern with the point of a sharp knife.

    2. For the duck: Season both sides liberally with salt and pepper. Heat the oil in a heavy skillet until nearly smoking and add breast skin side down.

    3. For the duck: Sear until nicely browned and much of the fat has rendered. Turn breasts over, reduce heat and continue to cook until medium rare. Off heat and allow breast to rest of 3 or 4 minutes before slicing.

    4. For the duck: Slice each breast into an attractive fan and arrange on warm plates. Spoon sauce around and serve immediately.

    5. For the sauce: Heat the olive oil in a deep saucepan and sauté the shallots and mushrooms over high heat until golden brown. Add the wine, stock and blackberries and reduce by half over high heat, approximately 15 minutes.

    6. For the sauce: Strain through a fine mesh strainer, pressing down on the solids. Return sauce to pan and add sage and port and continue to reduce until lightly thickened. Season to your taste with honey, salt and pepper.

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