The Recipes

Duck Breast Bites with Berry Sauce

Three certain friends have likely been waiting for me to post this - and the next two - recipes.  We had a fantastic dinner party, eating late at night and consuming copious amounts of wine.  We laughed ourselves silly and even traveled to see an art installation put on by the Smithsonian at 1 o'clock in the morning.  These are the kinds of evenings when I feel the most content: cooking for and with friends and creating fabulous new memories that will last a lifetime.

Duck Breast Bites with Berry Sauce


- 1 large duck breast, skin-on and bone-in
- 1 T. finely-chopped rosemary
- 1 container of blackberries
- 1 c. red wine
- 1/2 c. of balsamic vinegar
- 1/4 c. brown sugar
- salt
- pepper
- olive oil

Add 1 T. of olive oil to a large sautee pan.  Season the duck breast with salt and pepper and add it, skin-side down, to the skillet.  Let it cook for 30 minutes over low heat, allowing the fat to render off of the duck breast.

After 30 minutes, put the wine and vinegar to a small pot over medium heat.  Let it reduce by half.  Meanwhile, drain off the rendered fat and return the duck breast to the pan and increase the heat.  Sear the duck breast on each side for 10 minutes.  Set it aside and let it rest.

Once the wine mixture has cooked down, stir in the sugar and rosemary.  Add the berries and lightly mash them with a potato masher.  Allow it to heat through; approximately 5 minutes.

I couldn't resist adding additional pictures, as one of the friends at dinner tonight is a professional photographer ( and used my rookie camera to take amazing pictures:

Carve the duck breast into small slivers.  Plate 1-2 pieces of duck on serving spoons (using a baguette would work as well) and spoon a little bit of the berry compote over the top.