Duck Breasts with Blackberry Wine Sauce


Duck Breasts with Blackberry Wine Sauce

Duck and fruit are a classic flavor combination. This Duck Breasts with Blackberry Wine Sauce recipe is a great adaptation of a classic dish that is still low in carbs."
Course Main Course
Cuisine French
Keyword Duck breasts
Prep Time 25 minutes
Cook Time 52 minutes
Total Time 1 hour 17 minutes
Servings 4 people


  • 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.

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