Duck Breasts with Blackberry Wine Sauce
- 1 cup blackberries
- 1 cup red wine
- 2 packets sugar
- 2 tablespoons maple or pancake syrup
- 1 teaspoon dried thyme divided
- 4 duck breast portions about 6 ounces each
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoon chopped fresh parsley
- In small saucepan, combine blackberries, wine, sugar, pancake syrup and half the thyme. Bring to a boil over medium-high heat. Reduce heat and simmer 30 minutes, until reduced by one-third.
- Strain through a fine sieve into a clean small saucepan, pressing on the berries with the back of a spoon to extract all the juices. Set sauce aside, keep warm.
- Prepare heavy skillet or preheat broiler. Rub duck breasts with oil and season with salt, pepper and remaining thyme.
- If you use broiler, place skin side up or if using skillet on stove top, place the skin side down. Cook until skin is browned and crisp, 5 to 6 minutes. Turn the duck over and cook 5 to 6 minutes more for medium-rare doneness.
- Transfer to warm platter and let rest for 10-15 minutes. Cut breasts crosswise into thin slices; pour sauce over duck and sprinkle with chopped parsley.