Blending Experience, Nutrition, and the Joy of Cooking
This classic seared duck breast recipe celebrates crisp, golden skin and the rich flavor of rendered duck fat. The pan sauce — a luscious blend of blackberries, shallots, Cognac, and demi-glace — strikes a perfect balance of sweet and savory. It’s so irresistible, you may find yourself licking the plate clean.
This recipe is pure Fat Man indulgence — crisp duck skin and a sauce that doesn’t count calories, only flavor.
Pan-Seared Duck Breast with Blackberry Cognac Sauce
Servings
One 1/2 cup
servingsPrep time
30
minutesCooking time
40
minutesCalories
230
kcalIngredients
- For the Duck Breast
2 Duck Breasts (about 6-8 oz each), skin-on
Kosher salt and freshly ground black pepper
- For the Blackberry Cognac Sauce
½ cup water
2 tablespoons Minor’s Demi Glace Concentrate
2 tablespoons rendered duck fat
1 large shallot, minced
1/4 cup VSOP Cognac, warmed to 95°F
1/2 cup Bonne Maman Blackberry Jam
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves
1 tablespoon cold butter
Instructions
- Prepare the Duck
1. Score the Skin: Use a sharp knife to lightly score the duck skin in a crosshatch pattern, making sure to cut only through the fat and not into the meat. This helps the fat render and crisp up.
2. Season: Generously season both sides of the duck breasts with salt and pepper.
3. Pan-Sear (Start Cold): Place the duck breasts, skin-side down, in a large, oven-safe skillet (cast iron is ideal) without adding any oil.
4. Render the Fat: Place the skillet over medium-low heat. The fat will slowly start to render out. Cook for about 8–12 minutes, occasionally pouring off the excess rendered fat into a heat-safe jar (save it for later use!). Continue until the skin is deep golden brown and very crisp.
5. Finish Cooking: Flip the duck breasts and cook on the flesh side for 3–5 minutes to reach your desired doneness (130-135°F for medium-rare).
6. Rest: Remove the duck breasts and place them on a cutting board, let them rest for at least 5 minutes.
- Make the Blackberry Cognac Sauce
1. Prepare Demi-glace: In a microwaveable container, heat water 1 to 2 minutes; stir in demi-glace concentrate.
Sauté Shallots: Pour off all but 2tablespoons of the rendered duck fat from the skillet. Return the skillet to the stove over medium heat. Add the minced shallot and sauté for about 2–3 minutes until softened and fragrant.
2. Deglaze with Cognac: Using a spoon or fork, pull the shallots back towards the skillet handle. Pull the skillet back to heat the front for 2 to 3 seconds then pour in the warm VSOP Cognac. Use a long match or wand lighter to ignite the alcohol. As the flames burn out, stir the Cognac and shallots together.
3. Simmer the Sauce: Stir in the Bonne Maman Blackberry Jam, demi-glace, balsamic vinegar, and thyme. Bring the mixture to a low boil, then reduce the heat to a simmer. Fold in the fresh blackberries.
4. Reduce and Thicken: Simmer the sauce for about 3 to 5 minutes, stirring occasionally, until it has thickened to a syrupy consistency.
5. Finish the Sauce: Remove the pan from the heat. Swirl in the cold butter until melted and the sauce is glossy (this is called Monter au Beurre). Season the sauce with salt and pepper to taste.
- Slice and Serve
Slice: Slice the rested duck breasts thinly against the grain.
Plate: Arrange the slices on plates and drizzle generously with the warm Blackberry-Cognac Sauce.
