Espresso-Glazed Duck Breast with Blackberry Compote
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Chef's Notes:
The garlic infused olive oil adds aromatic depth to both the duck and compote Don't overcook the duck - it should be pink and juicy inside The coffee balsamic vinegar creates a complex, slightly sweet glaze that complements the rich duck Fresh blackberries work best, but frozen can be substituted if thawed and drained
Ingredients
For the Duck
- 4 duck breasts (6-8 oz each), skin scored in crosshatch pattern
- 2 tbsp garlic infused olive oil
- Salt and freshly ground black pepper
- 1 tsp fresh thyme leaves
For the Espresso Balsamic Glaze:
-
1/3 cup coffee flavored balsamic vinegar
- 2 tbsp honey
- 1 tbsp strong espresso or coffee
- 1 tbsp butter
- 1 tsp Dijon mustard
- Salt to taste
For the Blackberry Compote:
- 2 cups fresh blackberries
- 1/4 cup sugar
-
2 tbsp garlic infused olive oil
- 1 tbsp balsamic vinegar
- 1 tsp fresh lemon juice
- 1 sprig fresh rosemary
- Pinch of salt
For Garnish:
- Fresh microgreens
- Whole coffee beans (optional)
- Additional blackberries
Directions
Prepare the Duck:
Remove duck breasts from refrigerator 30 minutes before cooking to bring to room temperature Pat dry and season generously with salt, pepper, and thyme Heat a large oven-safe skillet over medium-high heat Place duck breasts skin-side down and cook for 6-8 minutes until skin is golden and crispy Flip and brush with garlic infused olive oil Transfer to 400°F oven for 6-10 minutes for medium-rare (internal temp 135°F) Rest for 5 minutes before slicing
Make the Espresso Glaze:
In a small saucepan, combine coffee balsamic vinegar, honey, and espresso Simmer over medium heat for 8-10 minutes until reduced by half Whisk in butter and Dijon mustard Season with salt and keep warm
Prepare the Blackberry Compote:
Heat garlic infused olive oil in a medium saucepan over medium heat Add blackberries and sugar, cook for 3-4 minutes until berries start to break down Add balsamic vinegar, lemon juice, rosemary, and salt Simmer for 5-7 minutes until thickened but still chunky Remove rosemary sprig and keep warm
To Serve:
- Slice duck breasts diagonally into 1/2-inch thick pieces Arrange on plates and drizzle with espresso glaze Spoon blackberry compote alongside Garnish with microgreens and coffee beans if desired Serve immediately
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- Espresso-Glazed Duck Breast with Blackberry Compote
