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Spiced Duck Breasts Blackberry-Balsamic Sauce

Spiced Duck with Blackberry-Balsamic Reduction

The duck breasts are cooked at the last minute and served rare or medium-rare. Make the blackberry-balsamic reduction sauce in advance and reheat when you are ready to serve.
Prep Time 15 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Main Dish
Cuisine French
Servings 4 people


For the Sauce:

  • 1 cup (240 ml) Balsamic Vinegar
  • 1 quart (1 kg) Blackberries
  • 1/2 tsp Chicken Stock Concentrate

For the Spice Blend:

  • 1/2 tsp Salt
  • 1/2 tsp Freshly ground pepper
  • 1 1/2 tsps Ancho Chile Powder
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Dry Mustard Powder
  • 4 6-oz Boneless Duck Breast Halves with skin


For the Sauce:

  • In a medium saucepan, boil the vinegar over high heat until reduced by half, about 7 minutes.
  • Add the blackberries and cook, stirring very gently, until they are just softened, about 2 minutes.
  • Using a slotted spoon, transfer the blackberries to a bowl.
  • Boil the liquid over high heat until reduced to 1/3 cup, about 3 minutes.
  • Carefully pour the accumulated juices from the blackberries into the saucepan and boil for about 30 seconds longer.
  • Whisk in the chicken stock concentrate and discard the blackberries.
  • Set sauce aside. If done a day in advance, refrigerate, then reheat before serving.

To Cook the Duck:

  • Mix together the salt, pepper, ancho chile, coriander, cumin, and dried mustard.
  • Rub into the skin and flesh of the duck breasts.
  • Cover and let sit for 30 minutes to let the duck absorb the spices.
  • Preheat oven to 350°F/180°C.
  • Heat a large skillet over high heat. When hot, place duck breast into the dry skillet skin-side down. They will pop and sizzle.
  • Sear for 5 minutes, until skin is crispy and golden brown.
  • Turn and cook 30 seconds.
  • Place in preheated oven for 5 minutes (for medium-rare).
  • Transfer to a cutting board and slice.
  • Fan slices on the plate and drizzle with the warm sauce.


Keyword Blackberries, Duck
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