How to make it

  • In a skillet over medium heat, warm the olive oil. Add the shallot and cook, stirring occasionally, until golden, 10 minutes. Add the remaining ingredients. Decrease the heat to low and simmer until the fruit is very soft and plumped up about 30 to 45 minutes. Then increase the heat to high and simmer until the sauce thickens, 5 to 10 minutes. Set aside.
  • Preheat the oven to 400 degrees F.
  • Place the duck breasts on a work surface, skin side up. Using a sharp knife, score the skin in a grid pattern, going through half the thickness of the skin but not through to the meat.
  • Heat a large ovenproof skillet (I used my new Le Creuset cast iron pan!) over medium-high heat. Add the duck breasts, skin side down, and cook until the skin is golden and the fat from the skin has rendered, 6 to 8 minutes. Turn the duck breasts over, season with salt and pepper, and transfer the skillet to the oven. Cook until the duck breasts are medium-rare, 6 to 8 minutes.
  • Remove the skillet from the oven, remove the duck, cover it with foil, and let rest for 10 minutes. In the meantime, warm the sauce.
  • To serve, place each duck breast on each plate and spoon the warm sauce over the top.

Reviews & Comments 2

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    " It was excellent "
    gourmetana ate it and said...
    I love all recipes you post, very gourmet, very much like my style. Thank you for sharing another great one. Beautiful photo! 5 forks
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    " It was excellent "
    tablescape ate it and said...
    Oh, groan, that sauce looks heavenly. You spoil me with so many good recipes. I know, you just want me to put on weight when I work so hard to keep it off. Thanks for this delicious one and a 5 from me.
    Was this review helpful? Yes Flag

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