Seared Duck Breast with Rhubarb Blackberry Sauce
Description
Ingredients
Staples
- 0.5 cup Brown Sugar
- 1 tablespoon Fish Sauce
- 2 tablespoon Lime Juice
- 0.25 teaspoon Salt to taste
Spices And Herbs
- 2 whole Clove
- 2 pinch Ground Black Pepper to taste
Oils And Vinegars
- 1 tablespoon Balsamic Vinegar
Poultry
- 2 whole Duck Breast
Produce
- 1 cup Blackberry
- 2 cup Rhubarb chopped
- 1 inch Ginger sliced thinly
Nutritional
Step by Step Instructions
- 1
Remove the duck breasts from the fridge ahead of time. Pat them dry and let sit at room temperature.
- 2
In a medium saucepan, bring water to a boil. Add rhubarb, half of the brown sugar, fish sauce, and sliced ginger. Reduce heat to medium and gently simmer until the rhubarb is very soft and the mixture thickens, about 10 minutes.
- 3
Transfer the mixture to a food processor or blender. Add the lime juice and purée until smooth.
- 4
Return the purée to the saucepan. Add blackberries, balsamic vinegar, remaining brown sugar, and cloves. Bring to a simmer.
- 5
Continue simmering for 15–20 minutes, breaking up the blackberries and reducing the sauce by about half.
- 6
Press the sauce through a fine strainer or mesh sieve to remove seeds and solids. Set the smooth sauce aside.
- 7
Score the duck breast skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat.
- 8
Season generously with salt and pepper, rubbing the salt into the scored slits.
- 9
Place duck breasts skin-side down in a cold skillet. Turn the heat to medium-high. This helps render the fat slowly and crisps the skin without burning.
- 10
Cook skin-side down for 6–10 minutes, until the fat renders and the skin is golden brown. Flip and cook for another 4 minutes, or until the duck reaches your desired doneness.
- 11
Remove the duck from the pan and let it rest for a few minutes, tented loosely with foil.
- 12
Slice the rested duck and serve with the rhubarb blackberry sauce poured over or served on the side.
