Duck Breast with Blackberry Sauce

This dish is a fantastic way to cook duck breast, and the blackberry sauce is the perfect accompaniment. The duck breast is first seared to golden perfection, before being roasted in the oven. The sauce is made with fresh blackberries, red wine, and a touch of sugar. It is both tart and sweet, and complements the duck perfectly. This dish can be made ahead of time and reheated, or made fresh and served immediately.


  • 2 duck breasts
  • salt and pepper
  • 1/2 cup (120 ml) red wine
  • 1/4 cup (60 ml) sugar
  • 2 cups (480 ml) blackberries


  1. Preheat oven to 400 F (200 C).
  2. Season the duck breasts with salt and pepper. Heat a large skillet over medium-high heat and add the duck breasts. Cook for about 4 minutes per side, or until golden brown. Remove from the heat and let rest for 5 minutes.
  3. In the meantime, add the red wine, sugar, and blackberries to the skillet. Cook for about 5 minutes, or until the sauce has thickened and the blackberries have popped. Remove from the heat.
  4. Slice the duck breasts and serve with the blackberry sauce.

Potential changes & improvements

If you want a richer sauce, you could add a bit of heavy cream or crème fraîche. For a more savory sauce, you could add a splash of balsamic vinegar or soy sauce. You could also swap out the red wine for another fruit juice, such as cranberry or pomegranate.

What other food it works well with

This dish goes well with roasted potatoes or mashed potatoes. It would also be good with rice or quinoa. For a green vegetable, I would recommend steamed broccoli or green beans.

Common Mistakes

One common mistake is overcooking the duck breasts. Duck breast should be cooked to an internal temperature of 145 F (63 C). Anything more than that and the duck will be dry and tough. Another mistake is not letting the duck breasts rest after cooking them. This will allow the juices to redistribute, making for a more flavorful and tender duck breast.

Nutritional Information

This dish is high in protein and fat. Each duck breast has about 26 grams of protein and 17 grams of fat. The sauce is also high in sugar. One serving has about 28 grams of sugar. This dish is best enjoyed in moderation.


This dish contains allergens such as duck, blackberries, and red wine.

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