Duck Breast Recipe with Blackberry Sauce

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

2 Magret Duck Breasts (about 12-16 ounces each)

2 shallots (peeled and diced)

1/2 cup good blackberry jam

2 teaspoon all purpose flour

1/4 cup bourbon

2 cups beef stock

Pinch crushed red pepper

1 tablespoon fresh thyme leaves

Salt and pepper

步驟

Pat the duck breasts dry. Score the fat on the top of each breast, cutting down to the flesh.

Heat a large skillet over MEDIUM-LOW. Salt and pepper the breast liberally.

Place them in the skillet, fat side down, and render the fat for 10-12 minutes. A dark golden crust should form as the fat melts away.

Flip the breasts and cook another 6-10 minutes for medium-rare meat.

Remove from the pan and tent with foil.

Carefully pour the duck fat into a glass container to store for later use.

Raise the heat to medium, and add the shallots to the pan. Saute for 3-5 minutes to soften and brown.

Mix the flour into the blackberry jam. Then add the jam, bourbon, beef stock, red pepper and thyme.

Stir and bring to a low boil. Simmer for 5-7 minutes to thicken. Salt and pepper to taste.

Slice the duck breasts thin and serve topped with blackberry pan sauce.

營養

• 卡路里: 322 kcal
• 總脂肪: 5 g
• 飽和脂肪: 2 g
• 膽固醇: 87 mg
• 鈉: 317 mg
• 總碳水化合物: 34 g
• 膳食纖維: 1 g
• 總糖: 22 g
• 蛋白質: 25 g