Recipe by Split Reed Chef, Kristy Crabtree
Serves 2-4
Preparation: 15 minutes
Cook Time: 30 minutes
Ingredients
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4 skinless boneless duck breasts
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1 medium white onion, thinly sliced
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1 clove garlic, minced
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Kosher salt and black pepper
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½ cup all-purpose flour
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4 tbsp unsalted butter, divided
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¾ cup red wine, cabernet or merlot
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½ cup low-sodium chicken stock
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1 cup fresh blackberries, washed
Directions
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Heat a skillet over low heat and add 2 tablespoons butter. Add the sliced onions and garlic cooking until softened, about 10 minutes. Remove from skillet and set aside.
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Place the duck breasts between 2 sheets of plastic wrap and pound with a meat mallet to tenderize. Season generously with salt and pepper. Lightly dredge the duck breasts in flour shaking off excess.
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Heat a skillet over medium heat and add the remaining butter. When the oil is hot, add the duck to the skillet. Cook the duck until golden brown, about 2-3 minutes per side. Stir in the red wine, chicken stock, and blackberries. Reduce the heat to low and cook until the sauce is reduced by half, about 10-12 minutes. Add the onions to the top of the duck and serve immediately.
