Breast of Duck with Blackberry Demi-glace

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.

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