Duck Breasts with Blackberry Thyme Compote
Serves 2
- 2 duck breasts ( 4-5 ounces each)
- Diamond Kosher salt
- 6 ounces fresh blackberries
- 2 tablespoons light brown sugar
- 2 tablespoons minced shallot
- 1/3 cup red wine
- 1 tablespoon red wine vinegar
- 5 thyme sprigs
- Black pepper
- Optional for serving: creamy parmesan polenta
- Remove duck breasts from the refrigerator, score skin in a crosshatch pattern, salt generously, let them rest at room temp for 30-45 minutes.
- In a small bowl, mix together blackberries and brown sugar to macerate berries – it’s helpful to slightly smash the berries with a fork to allow juices to release. Set aside.
- Preheat oven to 375°.
- Blot skin of duck breasts with paper towels to remove any moisture and place cold duck breasts skin-side down in a large cast iron skillet (the skillet should not be pre-heated). Place the skillet holding the duck breasts over medium-low heat to allow skin to slowly brown as you render the duck fat. To keep the sides of the duck from curling, you can weigh the breasts down with a smaller cast iron pan.
- Skin should get nice and crispy after 10-20 minutes of cooking (depending on thickness of fat layer and size of duck breasts. When internal temp reaches 125°, flip breasts, pour off and save rendered duck fat, and finish cooking duck in the oven. This will only take 3-5 minutes to reach medium-rare (internal temp of 135-145°).
- Set cooked duck breasts aside and allow to rest for 10 minutes while you prepare your blackberry sauce.
- Without cleaning the skillet, place it back over the medium flame on the stovetop. Cook shallots in 1 tablespoon rendered duck fat for 2 minutes – scrape up any brown bits. Add blackberry/sugar mixture, wine and wine vinegar, thyme springs, salt and black pepper to the pan, allow liquid to reduce by half. Taste for seasoning.
- Slice duck and spoon sauce over slices. If desired, serve on a bed of creamy polenta.