Romantic Roasted Duck Breast (Printable)
Tender roasted duck breasts paired with a rich, tangy berry sauce for a special elegant meal.
# What You Need:
→ Duck
01 - 2 boneless duck breasts (about 6 oz each), skin on
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Berry Sauce
04 - 1 cup mixed fresh or frozen berries (raspberries, blackberries, blueberries)
05 - 2 tbsp balsamic vinegar
06 - 2 tbsp honey
07 - 1/2 cup dry red wine
08 - 1 small shallot, finely chopped
09 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
10 - 1 tbsp unsalted butter
11 - Pinch of salt and pepper
→ Garnish
12 - Fresh thyme sprigs
# How-To:
01 - Preheat your oven to 400°F.
02 - Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
03 - Place the duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium and cook for 6–8 minutes, until the skin is crispy and golden brown.
04 - Flip the duck breasts and transfer the skillet to the oven. Roast for 6–8 minutes for medium-rare, or longer for desired doneness.
05 - Remove duck from the oven and rest, loosely covered, for 5–10 minutes.
06 - Meanwhile, make the berry sauce: In a small saucepan, melt butter over medium heat. Add shallot and sauté until softened, about 2 minutes.
07 - Add berries, balsamic vinegar, honey, wine, thyme, and a pinch of salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and berries break down.
08 - Strain the sauce for a smooth texture, or leave it chunky as desired.
09 - Slice the duck breasts and arrange on plates. Spoon berry sauce over the top and garnish with fresh thyme.
# Expert Tips:
01 -
- The berry sauce cuts through the rich duck fat like magic, creating that perfect balance we all crave in special meals
- You will look like a professional chef but the entire dish comes together in under an hour
02 -
- Starting the duck in a cold pan is the secret technique that renders out the fat properly and creates that restaurant quality crispy skin
- Do not skip the resting period because the juices need time to redistribute throughout the meat
03 -
- Save the rendered duck fat in the refrigerator because it is absolute gold for roasting potatoes later
- If the sauce seems too thin, let it simmer a few minutes longer because it will continue to thicken as it cools