Duck Breast with Berry Sauce

Duck Breast with Berry Sauce
Recipe Date:
September 13, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 6 Duck Breasts, Boneless Skin ON
  • 2 tbsps Oil
  • 1/4 cup Balsamic Vinegar
  • 1 cup Red Wine
  • 2 cups Berries: Blueberry, Raspberry, Blackberry
  • 1 cup Stock: Chicken or Duck
  • 1/3 cup Brown Sugar
  • 2 tbsps Butter
  • 3 Sprigs Fresh Rosemary
  • Salt & Pepper

Pairing Notes: Duck and Pinot are a match made in heaven. The rich duck is a perfect contrast to the delicate Pinot’s acidity. The berry sauce highlights the fruit in the Perli while providing a nice contrast to the wine’s earthier nose.

Chef’s Tip: Duck breast can be a challenge to find, so we call our favorite local butcher for fresh duck breasts. Remember to score the skin before cooking the duck skin-side down to ensure that some of the fat renders out.

Recipe Link

Recipe & photo courtesy of Robert Irvine, via