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July 11, 2016

savory blackberry sauce

Blackberries grow on thorny canes, like raspberries do; and, like raspberries, blackberries are aggregate fruits, not true berries. You’ve convinced me; now dying to try it! In a large non-reactive bowl, lightly crush the berries with a fork or potato masher and sprinkle with the sugar. And the duck fat makes for perfect roasted potatoes. . If they are quite tart, add a ½ tablespoon more sugar and gently mix in. You want the sauce to taste like blueberries, not like blueberry jam. Great sounding recipe. All Rights Reserved. Love the step by step photos; so helpful. A dark golden crust should form as the fat melts away. Once you’ve finished rendering the duck breast, be sure to carefully pour the fat into a glass container and store in the fridge. That makes it a brilliant dish to serves over the holidays, quick low maintenance cooking, BIG impact. You could cut the recipe in half for just two people and have berries left over. (Both?? Thanks so much for great instructions and lovely photos! I’m going to start looking for duck breast in Oklahoma….I am sure it is here somewhere. More: We won’t snort at your gardening choices if you promise to share some blackberry-stuffed scones with us. Whereas black raspberries are hollow inside, leaving the core behind on the plant, blackberries maintain their core (1) when they’re picked. valerie. I made this tonight and it was fantastic! Whole ducks are expensive (around $25 each here in Maine), and the breasts cost about $8 and are generous. Raise the heat to medium, and add the shallots to the pan. It’s actually healthier than butter (google it, it’s true!!!). And it is really is SO easy to make. Place them in the skillet, fat side down, and render the fat for 10-12 minutes. A dark golden crust … Hope you’re having a lovely holiday season, and a Merry Christmas! So worth it though! Heat a 1 quart chef’s pan or sauce pan over medium-low heat. Yes I have! Your explanations and walk-through made me feel comfortable about the process and explained a lot (i.e., what the big deal about the fat is). Mmmm good. :). I play with this sauce depending on what it is going on. If the berries are not exuding any juices and the pan seems in danger of drying out, add ¼th cup of water. I’ve never served duck, period. Stir and bring to a low boil. I need a recipe for Blackberry Sauce for pork loin. I love love love duck so much. Carefully pour the duck fat into a glass container to store for later use. I’ve made duck breast at home, but not very often…I LOVE the stuff! Muddle blackberries into tasty submission in a caipirinha. (wondered how to cook duck). Your email address will not be published. The pan sauce is the bomb. Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking! Sometimes I use red wine with the berries-Santa Cruz Mountain Vineyard Touriga or Tempranillo work well here, as do Cabernet Francs or some Rhone type wines. After 10 minutes, add the thyme and season with salt and pepper. The result of the meat is very much like a filet cooked medium rare but with a crispy exterior – delicious! What a travesty! Saute for 3-5 minutes to soften and brown. I can’t believe I’ve never cooked, and have only eaten it once. This was such an easy recipe to use. When I turned 15, my mom took me out for lunch at a fancy restaurant where I ordered the seared duck breast. I have made this several times now – it’s become one of our “steak night” substitutes. Some say it’s as healthy as olive oil. Flip the breasts and sear another 6-10 minutes, depending on the size of the breasts. Just a thing of beauty! Sign up for the High Ground Newsletter by adding your email to the below field: The inspiration for this is in the classic fruit sauces for game, […]. This is so beautifully prepared…gorgeous meal! Can I come you your house please?! Blackberries are easily distinguished from black raspberries by their core (proper name: torus) -- or lack thereof. If you’re picking your own, collect blackberries in wide containers, and avoid piling them too high, lest you crush them. Without thinking, I poured the fat into a plastic container. See what other Food52 readers are saying. Duck fat on rye toast with a smidge of salt in the AM is delish! store in an air tight container. Your duck looks perfectly cooked! There is definitely magic in the air! Puree the sauce using a stick-mixer or blender on high for 2-3 minutes. :) …Possibly even better than a good beef fillet. Since blackberries maintain their core, they have a firmer structure than raspberries -- but they are still fragile. I think the beef stock amount is what is wrong. Cook gently until shallots are translucent. Since I’m just cooking for one I froze one of the breasts. ©2010 — 2020 A Spicy Perspective. Salt and pepper the breast liberally. Add the vinegar, and start to gently simmer the sauce. Add the cognac, heat up, and then flame the cognac, allowing the alcohol to burn away and reducing the cognac entirely. I once did a duck breast story for Cooking Light, and I had no clue how to cook them prior to that. Seared duck breast is RICH and needs to be paired with strong flavors. We’ve even gotten so brave as to make our own duck confit :-), I’ve eaten many a duck breast in my life; however, I have yet to try to cook one! Duck is one of favorite things, and this recipe sounds fabulous. I added a side of mashed sweet potatoes to complement to flavors. Score the fat on the top of each breast, cutting down to the flesh. She adores duck!! The fat didn’t get crispy (which I don’t eat, anyway) but the meat was perfectly medium rare all the way through – and no mess on the cook top LOL. stir in the lemon mixture into the blackberries. . Used the bourbon to deglaze the pan before adding everything else. Savory Blackberry Sauce. I’m emailing this recipe to MIL. The inspiration for this is in the classic fruit sauces for game, and is me playing in the savory kitchen with things normally found in the sweet side. Instructions Pat the duck breasts dry. Pingback: Quack, Quack! Mmmmmm. BOTH! stir as sugar mixes with blackberry juice and melts, about 2-3 minutes. I had wanted to make duck for some time now and bought 2 yesterday. bring to a boil and allow to cook for another 2 minutes as the sauce thickens. 17 scrumptiously savory blackberry recipes just for dinner – SheKnows If you think blackberries are only for dessert, think again. I’ve had several recipes for duck pass through my kitchen but have never been able to find duck breasts. Honey Roast Duck Recipe - House of Nash Eats, Recipe: Grilled Duck Breast Club Panini | Panini Happy®, The Mom Chef ~ Taking on Magazines One Recipe at a Time.

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