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

Tasting 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.

Serena's tips: 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.


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Recipe & photo courtesy of Robert Irvine, via