Kathy Casey’s Fan Tan Duck Breast with Blackberries

Marinade
1 orange, quartered
2 tablespoons raspberry vinegar
¼ cup sake
2 tablespoons soy sauce
2 star anise pods, crushed
6 black peppercorns, crushed
4 slices unpeeled fresh ginger, crushed
4 large cloves garlic, crushed

4 boneless duck breast halves, about 6 ounces each
Salt

1 tablespoon blackberry or other honey
2 teaspoons cornstarch
½ cup low-sodium chicken broth or homemade chicken stock
1 cup fresh or frozen blackberries
Whole fresh chives for garnishing

To make the marinade, squeeze the orange quarters into medium bowl, then drop in the pieces. Mix in the remaining marinade ingredients.

With a sharp knife, score the duck skin and fat, not quite all the way through to the meat, at ½-inch intervals in two directions to form a diamond pattern. Dredge the duck in the marinade, turning to coat thoroughly, then marinate for 4 hours or up to overnight, refrigerated, turning the pieces occasionally.

When ready to cook the duck, preheat an oven to 425º F and have all the remaining ingredients ready within reach of the stove.

Remove the duck from the marinade and pat dry on all sides with paper towels. Season the skin side lightly with salt. Reserve the marinade.

Heat a large, ovenproof nonstick skillet or sauté pan over medium-high heat until hot. Sear the duck breasts, skin-side down, for 1 ½ minutes. Turn and sear on the meat side for 1 ½ to 2 minutes. Transfer the duck to a plate. Drain off the accumulated duck fat. Return the duck to the hot skillet, skin-side down, and put the pan in the oven. Roast the duck for 8 to 10 minutes, or until skin is crispy and duck is cooked.

Meanwhile, strain the marinade, pressing on the solids to get all the juice. Whisk in the honey. In a separate small bowl, whisk the cornstarch into the chicken broth to make a slurry.

Remove the duck from the pan (remember, the handle is hot—use a pot holder!) and keep warm. Carefully drain the accumulated fat, then set the pan on a burner over high heat. Stir in the strained marinade, scraping up all the browned bits, and bring it to a simmer. Whisk the slurry again then whisk it into the simmering sauce. Return the sauce to a simmer and cook to reduce it for 3 to 4 minutes, whisking frequently. Add the berries and any accumulated juices from the duck, and simmer until sauce and berries are heated through.

To serve, slice each duck breast on the diagonal into 8 slices, arrange on serving plates, and spoon the sauce and berries over the duck. Garnish with chives.

Chef’s Note: Baked sweet potatoes, wild rice pilaf, or Rosemary Roasted Squash (recipe in the Northwest Table cookbook), would be an outstanding accompaniment.

Click here to see Kathy Casey's Chef's Kitchen Tip

January 2007

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