Recipe & Video Crispy Skin Duck with a Berries And Chocolate Sauce

[murphyscreek]

Recipe

Ingredients

2 duck breasts
1 tsp butter
4 dry juniper berries cracked with spoon
1/2 cup raspberry jam
120gms fresh whole blackberries
1 finely chopped shallot
1/4 cup red wine vinegar
1/2 cup chicken stock
15 gms (1 large square) dark 90% chocolate grated
Salt and pepper

Method

Lightly score skin side of duck breasts in a crisscross pattern and season liberally.
In a small cold frypan, place breasts skin side down, and turn on heat to medium.
Allow fat to slowly render out until skin is crispy.
Remove breasts from pan, and drain off most the fat.
Return breasts flesh side down and cook to desired state (I prefer mine medium rare/medium these days).
Rest breasts whilst cooking sauce.
In the same frypan, add butter, shallot and juniper berries and saute briefly.
Add vinegar, jam, and stock and simmer until reduced by half...about 5 minutes.
Strain sauce in to a small saucepan and bring back to simmer.
Add whole blackberries, and simmer briefly just until berries soften but remain whole.
Turn off heat, and stir in the bitter chocolate.
Slice breast and serve with whole blackberries and generous amount of sauce.

View: https://youtu.be/Ws2GjxQHG08

 

[JAS_OH1]

Luscious!

 

[kaneohegirlinaz]

You've got my vote, forsure!!!

 

[The Late Night Gourmet]

In a small cold frypan, place breasts skin side down, and turn on heat to medium.

I like a lot about this recipe. Blackberries and duck work together beautifully, and I'm intrigued by the use of dark chocolate, which is more for richness than sweetness. Plus, starting with a cold pan is something I'll do the next time I make duck breast: I'm so accustomed to preheating the pan, but this creates a more gradual heating of the duck (and rendering of the fat).

 

[vernplum]

View attachment 87776

View attachment 87777

Recipe

Ingredients

2 duck breasts
1 tsp butter
4 dry juniper berries cracked with spoon
1/2 cup raspberry jam
120gms fresh whole blackberries
1 finely chopped shallot
1/4 cup red wine vinegar
1/2 cup chicken stock
15 gms (1 large square) dark 90% chocolate grated
Salt and pepper

Method

Lightly score skin side of duck breasts in a crisscross pattern and season liberally.
In a small cold frypan, place breasts skin side down, and turn on heat to medium.
Allow fat to slowly render out until skin is crispy.
Remove breasts from pan, and drain off most the fat.
Return breasts flesh side down and cook to desired state (I prefer mine medium rare/medium these days).
Rest breasts whilst cooking sauce.
In the same frypan, add butter, shallot and juniper berries and saute briefly.
Add vinegar, jam, and stock and simmer until reduced by half...about 5 minutes.
Strain sauce in to a small saucepan and bring back to simmer.
Add whole blackberries, and simmer briefly just until berries soften but remain whole.
Turn off heat, and stir in the bitter chocolate.
Slice breast and serve with whole blackberries and generous amount of sauce.

View: https://youtu.be/Ws2GjxQHG08

That looks amazing and I'm gonna have a crack at that in future.