Romantic Roasted Duck Berry (Printable)

Tender roasted duck breasts served with a tangy berry sauce for a special occasion.

# What You'll Need:

→ Duck

01 - 2 boneless duck breasts (about 6 oz each), skin on
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Berry Sauce

04 - 1 cup mixed fresh or frozen berries
05 - 2 tbsp balsamic vinegar
06 - 2 tbsp honey
07 - 1/2 cup dry red wine
08 - 1 small shallot, finely chopped
09 - 1 tsp fresh thyme leaves
10 - 1 tbsp unsalted butter
11 - Pinch of salt and pepper

→ Garnish

12 - Fresh thyme sprigs

# How-To Steps:

01 - Preheat your oven to 400°F.
02 - Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
03 - Place duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium and cook for 6–8 minutes until the skin is crispy and golden brown.
04 - Flip the duck breasts and transfer the skillet to the oven. Roast for 6–8 minutes for medium-rare, or longer for desired doneness.
05 - Remove duck from the oven and rest, loosely covered, for 5–10 minutes.
06 - In a small saucepan, melt butter over medium heat. Add shallot and sauté until softened, about 2 minutes.
07 - Add berries, balsamic vinegar, honey, wine, thyme, and a pinch of salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and berries break down.
08 - Strain the sauce for a smooth texture, or leave it chunky as desired.
09 - Slice the duck breasts and arrange on plates. Spoon berry sauce over the top and garnish with fresh thyme.

# Expert Advice:

01 -
  • The crispy skin alone is worth the effort, creating this incredible texture contrast against the tender meat
  • That berry sauce strikes the perfect balance between sweet and tart, making every bite feel sophisticated yet approachable
  • It looks impressive but comes together in under an hour, so you can save it for date night or treat yourself midweek
02 -
  • Starting the duck in a cold pan is absolutely crucial, because it allows the fat to render slowly without burning the skin before it crisps up
  • That resting period isn't optional—the juices need time to redistribute or you'll end up with dry meat and all those wonderful flavors pooled on your cutting board
03 -
  • If your duck breasts are different sizes, start checking the smaller one a few minutes early to avoid overcooking
  • The sauce can be made up to two days ahead and gently reheated, which makes entertaining so much less stressful

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