Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Pan Seared Duck Breast with Savory Blackberry Sauce
paired with our Sonoma Valley Estate Merlot Reserve


2 ~ 12-16 oz. Magret duck breasts
2 shallots, peeled and diced
½ cup good blackberry jam
2 tsp flour
¼ cup bourbon
2 cups beef stock
pinch of crushed red pepper
1 Tbsp fresh thyme leaves
salt and pepper


Pat the duck breasts dry. Score the fat on the top of each breast, cutting down to the flesh. Heat a large skillet over medium-low. Salt and pepper the breasts liberally. Place them in the skillet, fat side down, and render the fat for 10-12 minutes. A dark golden crust should form as the fat melts away. Flip the breasts and cook another 6-10 minutes for medium-rare meat. Remove from the pan and tent with foil. Carefully pour the duck fat into a glass container to store for later use. Raise the heat to medium, and add the shallots to the pan. Sauté for 3-5 minutes to soften and brown. Mix the flour into the blackberry jam. Add the jam, bourbon, beef stock, red pepper and thyme. Stir and bring to a low boil. Simmer for 5-7 minutes to thicken. Salt and pepper to taste. Slice the duck breasts thin and serve topped with blackberry pan sauce. Our 2007 Sonoma Valley Estate Merlot Reserve makes a stunning match. This richly intense Merlot expresses lush flavors of blackberries and plum with a hint of white pepper spice that perfectly complement this flavorful dish. One bite, one sip, and you’ll find yourself in heaven.