Romantic Roasted Duck Berry (Printable)

Tender duck breasts paired with a tangy-sweet berry sauce for an elegant meal.

# What You'll Need:

→ Duck

01 - 2 boneless duck breasts (about 6 oz each), skin on
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Berry Sauce

04 - 1 cup mixed fresh or frozen berries
05 - 2 tbsp balsamic vinegar
06 - 2 tbsp honey
07 - 1/2 cup dry red wine
08 - 1 small shallot, finely chopped
09 - 1 tsp fresh thyme leaves
10 - 1 tbsp unsalted butter
11 - Pinch of salt and pepper

→ Garnish

12 - Fresh thyme sprigs

# How To Make It:

01 - Preheat your oven to 400°F.
02 - Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
03 - Place the duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium and cook for 6–8 minutes, until the skin is crispy and golden brown.
04 - Flip the duck breasts and transfer the skillet to the oven. Roast for 6–8 minutes for medium-rare, or longer for desired doneness.
05 - Remove duck from the oven and rest, loosely covered, for 5–10 minutes.
06 - Meanwhile, make the berry sauce: In a small saucepan, melt butter over medium heat. Add shallot and sauté until softened, about 2 minutes.
07 - Add berries, balsamic vinegar, honey, wine, thyme, and a pinch of salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and berries break down.
08 - Strain the sauce for a smooth texture, or leave it chunky as desired.
09 - Slice the duck breasts and arrange on plates. Spoon berry sauce over the top and garnish with fresh thyme.

# Expert Hints:

01 -
  • The skin gets shatteringly crispy while the meat stays impossibly tender, exactly the way duck should be
  • That berry sauce hits perfect sweettangy notes that cut through the rich meat beautifully
  • It looks like something from a highend bistro but comes together in under 45 minutes
  • You get to pour off all that rendered duck fat and save it for the best roasted potatoes youll ever make
02 -
  • Starting the duck in a cold pan is the absolute key to rendering that fat properly without burning the skin
  • Letting the meat rest is not optional, cutting too soon will spill all those juices everywhere
  • The sauce will continue to thicken as it cools slightly so do not over reduce it in the pan
03 -
  • If your duck skin is not crisping up enough, finish it under the broiler for just 30 seconds
  • Extra sauce keeps in the fridge for a week and is amazing on vanilla ice cream

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