There are certain dishes we consider our go-to comfort foods -- and way up there on my list is Magret de Canard, or Duck Breast. I conjure all sorts of happy memories of French trips with a perfect Paris dinner of tender Magret de Canard, accompanied by good friends and lively conversation. Come to think of it, it's a perfect Provençal meal, too! This recipe is a lovely way to import a wonderful taste of France using the wonderful bounty of sunny Los Angeles ...and like many good creations, was a happy accident!

I was inspired
to make this when I uncovered a forgotten clam shell of blackberries in the back
of my fridge. They were sweet and plump, intended for several healthy yogurt
breakfasts but had only made it to one morning meal. Now a week later, they were way past their
prime and only good if they were going to be cooked somehow. There wasn’t enough for a cobbler or berry
compote…and I couldn't throw them out even though they were a little forlorn.

then I remembered the duck breasts I had in my freezer and knew
exactly what to do!
Ingredients
2 Boneless Duck Breasts, skin on (fresh or defrosted frozen)
Sea salt and Malabar pepper to taste
1 tsp Herbs de Provence
1 tsp cumin
2-3 tbsp good quality balsamic vinegar
½ red onion (or 2 shallots) diced
½ cup chicken broth
1 tbsp butter
½ Pint Blackberries
Optional: Splash of Pomegranate juice
Fresh sage leaves
Remove the
duck breasts from the fridge, rinse and blot dry with paper towels. With a
sharp knife, carefully score the thick fat on each breast with diagonal criss-cross
markings. Be sure to cut the fat only and
not the meat. Salt and pepper the
breasts on both sides, and dust with cumin and Herbs de Provence.
Let the breast rest for about a half hour to reach room temperature
and absorb the salt.

Place the duck, scored skin side down, in a heavy skillet at
medium flame.

Let them sit in the pan for 2-3 minutes as it heats up, and the
fat starts to render. Reduce flame to
medium-low and continue to cook the breasts, without moving them, for 5-6 more
minutes. There will be a nice pool of duck fat surrounding them. If the skin is not
crisp and golden by this time, turn up the flame to medium for another minute
or two to crispen the skin.
When they look like this, flip them over:

Continue
to cook for another 2-3 minutes turning heat to medium.
They are best
when served medium rare, which is still very pink in the middle, or about 140
degres on your meat thermometer. Remove
breasts from the pan and set aside on a plate to rest.
Use this
time to make your reduction sauce.
Drain the
pan of the precious duck fat, pouring it into a glass jar to save for another
use. It will keep in the fridge for several weeks and also can be frozen.
There will be enough fat left in the pan for you to now to sauté
the onions at medium flame for about 3 minutes until they are softened.

Add the butter and let it melt and swirl it into the onion mixture.
Add the Balsamic, the broth and if you like, the pomegranate juice, and
continue cooking for another 3-4 minutes to let the glaze reduce.
By now, you will probably see some meat juices collected on the
plate where you’ve set your cooked duck breast. Carefully drain the plate and pour that
flavorful liquid into your reduction sauce stirring to integrate it. Toss in
the fresh blackberries and cook another 2-3 minutes. The reduction should be
thick enough to coat the back of a spoon but don’t worry if it isn’t too thick – it’s the
flavor you really want to enhance your duck and its crispy, seasoned skin. Turn off the flame.
Slice the duck breasts crosswise and on a slight angle, for a “fallen
domino” presentation

Plate the
duck with the overlapping slices. You could serve two people with one duck breast
– although it won't be a lot of meat. I'd be generous and give a whole breast as one serving. The sauce, drizzled over the sliced duck on
the plate can be served one of 2 ways:
Strain it through a sieve pushing it through with a wooden spoon
for a “thin” glaze, or, as is, as a more rustic, chunky sauce. Either way it will be delicious! Make sure
your blackberries tumble nicely on and around the meat. Sprinkle with chopped fresh sage adding a few
whole leaves to decorate your plate.
I served this with a mixed grains side dish (rice, flax seed and
barley) tossed with lots of chopped parsley and seasoned not with butter but a
little lemon vinaigrette.

A nice Petite Syrah or Pinot Noir would be a perfect wine here.
.