Peppercorn & Thyme Crusted Duck with Blackberry Sauce
A flavor-packed gourmet recipe that is sure to impress.
4 duck breasts with skin
1 cup orange juice concentrate
1/2 cup red wine
4 tablespoons teriyaki sauce
1 cup dried apricots, sliced thin
1/2 cup brandy
1/4 cup sugar
2 tablespoons water
1 1/2 cups chicken broth
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh ginger, minced
4 teaspoons crushed black peppercorns
3-4 sprigs fresh thyme, chopped
2 tablespoons butter, chilled
1/2 cup frozen blueberries, thawed
1/2 cup frozen blackberries, thawed
salt and pepper to taste
- Combine orange juice, red wine and teriyaki sauce into large bolw or baking dish.
- Score duck breast skin (be careful not to pierce meat) with tip of a sharp knife and marinate for 30 minutes.
- Slice dried apricots and let soak in brandy for 30 minutes. Drain brandy.
FOR DUCK BREASTS
- Mix sugar and water in small saucepan over low heat until sugar is dissolved. Bring mixture to boil and maintain heat until mixture turns dark amber color; about 7 minutes.
- Stir in chicken broth and both vinegars. Simmer about 18-20 minutes, until mixture is reduced. Remove from heat and mix in brandied apricots and fresh ginger. Let stand.
- Remove duck breasts from marinade and season liberally with salt. Rub peppercorn and thyme over duckling skin.
- Place duck breasts skin side down in large skillet over medium heat. Cook about 12 minutes until skin is crispy and golden brown. Turn breasts over and continue cooking another 5-6 minutes for medium rare. Remove from pan and let rest about 5 minutes.
- Return sauce to low heat and whisk in chilled butter, small pieces at a time. When butter has melted into mixture, season with salt and pepper and add blueberries and blackberries.
- Slice duck breasts into medium thick slices and fan on place; 4-5 slices per person. Spoon berry sauce over duck. Serve immediately.