12 pearl onions, blanched in salted water then peeled
½ cup B.R. Cohn Cabernet
1 cup duck or chicken stock
2 tbs. blackberry preserves or jam
2 cup potatoes, peeled and cut into ½ inch cubes, blanched in salted water
salt and pepper to taste
Preheat oven to 350 degrees.
Rinse and pat dry the duck breasts. Place on a cutting board, fat side up. Score the fat by making diagonal cuts about 1/2 inch deep in the fat going one way, then similar diagonal cuts the other way to create a criss crossed pattern.
Place the duck skin and fat side down in a cold non-stick pan (preferably oven proof). Season the duck breast (non fat side) with the thyme and a bit of salt to taste. Place pan over medium heat and slowly render the fat from the duck, pressing gently. The fat basically melts off the meat during this process, which takes about 10 minutes.
Once the fat has been rendered and the skin is golden brown, flip the duck over and place the pan in the preheated oven for 5 to 10 minutes, until the internal temperature of 135 degrees. The duck meat should be medium rare at this point; cook a bit longer if desired. (if you don’t have an oven proof pan to use on the stove top, transfer the duck to an oven proof pan before roasting).
Remove duck breast from pan and set on a cutting board to rest. Keep the rendered fat in the pan.
Return pan to stovetop and heat on medium high. Add pearl onions and caramelize, stirring occasionally. This will take about 5 minutes.
Add the wine to the pan, and stir to incorporate the bits of fat and meat into the sauce.
Add stock and bring to the boil, then lower to a simmer. Add blackberry. Simmer for about 5 minutes to reduce the sauce.
As the sauce simmers, cut the duck into thin slices and arrange on a serving platter.
Add cooked potatoes to the sauce pan and stir to combine. Season the sauce with salt and pepper and pour over the duck. Serve and enjoy with a a good Cabernet Sauvignon!