Seared duck with blackberry rosemary sauce is a new classic. This recipe was created by Eat This Yum and is savory and delicious enough for dinner guests!
Ingredients
- 2 duck breasts (5-6 oz. Each)
- 2 tablespoons of olive oil
- 1 clove garlic, minced
- 1 sprig rosemary, chopped finely
- 1 cup beef or chicken stock
- 1 jar Eat This Yum Blackberry Rosemary Jam
Preparation
- Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh)
- Sprinkle duck breast with salt and pepper
- Heat oil in pan
- Add duck to skillet, skin side down, and cook until skin is browned and crisp about 5 minutes
- Turn duck breasts over, reduce heat to medium, and cook until browned and desired level of doneness. (For medium rare, about 4 minutes longer for small breasts and 8 minutes longer for large breasts.)
- Transfer to work surface, tent with foil to keep warm and let rest 10 minutes
- Pour out all fat from pan, add garlic and rosemary and sautee lightly
- Add beef or chicken stock and reduce by half
- Add one jar of Eat This Yum Blackberry Rosemary Jam and reduce for about 5 more minutes
Recipe and photo reprinted with the permission of Natalie Rockwell