Blackened Duck Breast from Epicurean Hotel | Suncoast View

Video: Blackened Duck Breast October 12, 2018

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  • 4T blackening spice
  • 4ea Duck Breast (boneless, skin on)
  • 1 cup stone ground grits
  • 3 cups milk
  • 1 cup shredded sharp cheddar
  • ½# butter
  • 1 cup fresh blackberries
  • ½ cup red wine
  • ½ cup port
  • 1T minced fresh thyme
  • 1T minced shallot
  • 1T balsamic vinegar
  • 2 cups green pea tendrils

Instructions for Duck

  • Score skin of duck breast
  • Lightly season skin side of duck with blackening spice, and aggressively season flesh side
  • Sear duck skin side down over medium low heat to start rendering the fat from the skin
  • Once the fat has started to render, increase heat to start crisping the skin
  • Place the pan with the duck skin side down in a 400 degree oven, and cook for 8-10 minutes
  • Remove duck from the pan, and allow to rest for 5 minutes before carving

Instructions for Sauce

  • Place butter in a pan over medium heat, and allow to melt
  • Once the butter begins to foam, continue cooking over medium heat watching closely
  • Once the butter starts to ‘brown’, and smell nutty, cook for 1 additional minute
  • Remove the pan from the heat and leave at room temperature
  • In a spate pan, combine the shallots, blackberries, red wine, port, thyme, shallot, and vinegar
  • Cook over medium heat until reduced by 60%, and the berries have burst
  • Strain berry mixture through a mesh strainer
  • Combine berry mixture with brown butter

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