Something beautiful happens when sweet meets meat. There’s nothing like the first bite of crispy skin of duck breast drizzled with sweet blackberry marsala sauce.

There’s no reason to be intimidated by duck, yes you see it on menus in fancy restaurants, however, this recipe is simple to prepare, and is layered with flavors that will enhance a special dinner at home. You can do this!

For this recipe, I used Muscovy Duck Breasts from D’Artagnan that I picked up at Rising Tide in Glen Cove. I’m really excited about this blackberry Marsala sauce, it is such a gorgeous color! Imagine, a deep ruby hued reduction drizzled atop the crispy duck.

I served this dish with a super simple wild rice and cranberry pilaf.

Print Recipe
Duck Breast with Blackberry Marsala Sauce
A delicious sweet and savory duck recipe for a special dinner.
Course Main Dish
Cuisine Poultry
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people, with leftovers
Ingredients
For the Duck
Blackberry Marsala Sauce
Course Main Dish
Cuisine Poultry
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people, with leftovers
Ingredients
For the Duck
Blackberry Marsala Sauce
Instructions
Duck
  1. Pre-heat oven to 375 degrees F.
  2. Using a sharp knife, cross hatch the fat- just before the skin. Liberally salt the fat side only.
  3. In a hot cast iron pan, place the duck fat side down, this will render the fat from the skin. On medium heat, continue cooking the duck fat side down for about 8 minutes, removing the fat from the pan as it cooks (save the fat! Use it another day! On duck fat potatoes perhaps?)
  4. Flip the duck to the meat side and place in the oven for another 8 minutes for medium rare (5 minutes for rare).
  5. Remove the breasts from the oven, cover with foil, and let them rest for about 8-10 minutes before slicing and serving. Happy cooking! xo Liz
Sauce
  1. Sautè the diced shallots in clarified butter just until they are translucent, about 2 minutes.
  2. Add the blackberries, maple syrup, fig jam, Marsala wine, and fresh thyme to the shallots. Mash half of the blackberries, and make sure the fig jam is fully incorporated into the liquid.
  3. Using medium-low heat, reduce the sauce by half, you will know the sauce is ready because it will be dark purple and syrupy. About 15-20 minutes. Season to your taste with sea salt and fresh cracked pepper.
  4. Remove the thyme stems before serving.
Recipe Notes

You could brush the skin with the sauce before finishing it in the oven. Then drizzle the remaining sauce on the sliced breasts right before you serve them.

Remember, every stove is different, I am using an electric cook top (sadly we don't have gas in my neighborhood), so my medium heat may be a little different than yours.  Take care to watch the duck skin and the sauce and make sure the heat isn't burning either.