Pan-Seared Duck Breast with Blackberry Sauce

Why This Is Strictly Keto

Duck is naturally rich and carb-free, and the skin renders into a generous amount of clean fat. The sauce gets its sweetness from fresh blackberries — one of the lowest-carb fruits — with balsamic vinegar, shallot and stock. No sugar, jam or thickener is needed; the sauce reduces to a glaze on its own.

Ingredients

Duck

• 4 duck breasts, skin on (about 6 oz each)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Blackberry sauce

• 1 tablespoon reserved duck fat
• 1 large shallot, finely minced
• 1 cup fresh blackberries, plus extra for serving
• 1/4 cup balsamic vinegar
• 1/2 cup chicken or duck stock
• 2 sprigs fresh thyme
• 1 tablespoon cold butter
• Watercress or arugula, for serving

Instructions

1. Score the skin: Pat the duck dry. Score the skin in a crosshatch pattern, cutting through the fat but not into the meat, and season both sides with salt and pepper.

2. Render the fat: Place the breasts skin-side down in a cold, heavy skillet. Turn the heat to medium-low and cook 12–15 minutes, pouring off fat as it collects, until the skin is deep golden and crisp.

3. Finish the meat: Flip and cook the meat side 3–4 minutes for medium-rare (135°F / 57°C). Rest on a cutting board for 8 minutes.

4. Start the sauce: Pour off all but 1 tablespoon of fat. Add the shallot and cook 2 minutes over medium heat, then add the blackberries, balsamic vinegar, stock and thyme.

5. Reduce: Simmer 8–10 minutes, mashing the berries, until the sauce is syrupy. Strain if you want it smooth, discard the thyme, then whisk in the cold butter off the heat.

6. Serve: Slice the duck against the grain, fan it over a bed of watercress and spoon the sauce over the top with a few whole blackberries.

Nutritional Info (per serving, approximate)

Tips

• Starting the duck in a cold pan is the secret to crisp skin — the fat renders slowly instead of seizing.
• Save the extra rendered duck fat; it is excellent for roasting vegetables.
• Let the duck rest before slicing so the juices stay in the meat instead of on the board.