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Crispy Duck with Blackberry Reduction



This recipe could not be any simpler. After numerous preparations of duck, this method delivers every time. It leaves the duck tender while create a crispy skin.  It pairs very nicely with our blackberry reduction and is a crowd pleaser every time it hits the plate.

From our kitchen to yours, Bennett


2 Moulard duck breasts with skin (Hudson Valley Duck Farm)
1 teaspoon ground cumin



Preheat the oven to 375 degrees
Score the duck skin with a sharp knife to allow the fat to render easily
Generously spice the duck with salt, pepper and cumin
In a cast iron skillet, place the duck skin side down and turn the heat to medium
Render the fat out of the skin, draining the fat into a separate container (you can use to cook with later or add some to your reduction sauce to make it more savory)
After about 10 minutes, sear the other side and place back on the fat side
Back 3-5 minutes in the oven until desired doneness (you can use a digital thermometer)
Serve with a blackberry reduction sauce and roasted Brussels sprouts

Serves 4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $14: Talbott Vineyards Estate Grown Kali Hart Pinot Noir (Monterey, CA)
Moderate $30: Hirsch Vineyards Bohan Dillon Pinot Noir (Sonoma Coast, CA)
Splurge $70:  Shea Wine Cellars Homer Pinot Noir (Willamette Valley, OR)



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