Pan-Seared Duck Breast with Blackberry-Thyme Sauce

Method

1. Score the duck skin in a crosshatch pattern without cutting into the meat. Season both sides generously with salt and pepper.
2. Place the breasts skin-side down in a cold skillet. Turn the heat to medium-low and let the fat render for 12 to 15 minutes, pouring off the fat as it collects (save it — it is superb for roasting vegetables).
3. When the skin is deep golden and crisp, flip and cook the meat side 3 to 4 minutes for medium-rare (135°F / 57°C). The USDA recommends 165°F (74°C) for all poultry, so keep cooking until the thermometer reaches that if you prefer to follow the guideline. Rest on a cutting board skin-side up for 8 minutes.
4. Pour off all but 1 tablespoon of fat. Sauté the shallot for 1 minute, then add the wine and blackberries, mashing slightly. Simmer until reduced by half, then add the broth and thyme and reduce again to about ⅓ cup.
5. Off the heat, swirl in the cold butter until glossy. Strain if you like a smooth sauce. Slice the duck on a bias and spoon the sauce over.

Storage: Duck keeps 3 days in the fridge. Reheat sliced duck in a hot skillet for 30 seconds.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.