Often the breasts of large ducks or small geese were removed for
pan sautéing. The plantation cook would quickly sear the
breasts to medium rare, remove them from the heat and fresh fruit
in a sauce to accompany the duck breast. You will definitely want
to try this modern day version.
- 6 Long Island or Mallard duck breasts
- ½ pint fresh blackberries
- ½ cup port wine
- 1 tbsp cane syrup
- 1 bay leaf
- 1 tbsp minced garlic
- 10 black peppercorns
- 6 basil leaves, torn
- 4 sprigs fresh thyme
- 6 sage leaves, torn
- ¼ cup port wine
- 1 tbsp minced purple shallots
- ½ tbsp minced garlic
- 1 cup veal demi (see recipe)
- salt and cracked pepper to taste
- Louisiana Gold Pepper Sauce to taste
In a large mixing bowl, combine breasts, port, syrup, bay leaf,
garlic, peppercorns, basil, thyme, sage, salt and Louisiana Gold.
Toss to coat the breasts in the marinade. Allow to sit at room temperature
a minimum of four hours. In a large black iron skillet, heat oil
over medium high heat. Sauté duck breasts, skin down, until
lightly browned. Continue to sauté, turning occasionally,
until internal temperature reaches 140 degrees F or medium rare.
Remove and keep warm. Discard all the drippings, saving one tablespoon.
Sauté shallots and remaining garlic two minutes. Add blackberries
and remaining port wine; reduce by half. Add one cup of veal demi
glace and reduce by one quarter. Season to taste using salt and
pepper. To serve, slice each breast and top with a generous portion
of the blackberry sauce.