- 1/2 cup plus 1 tablespoon unsalted butter
- 1/4 cup white sugar
- 1/3 cup dry white wine: Chenin Blanc or Sauvignon Blanc
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 1 1/2 cups frozen blackberries, thawed
- 1 3/4 cups chicken broth
- 2 tablespoons Cognac
- 1 tablespoon Vermont maple syrup
- 4 (5- to 6-ounce) duck breast halves with skin
- Kosher salt to taste
- Black pepper to taste
- Additional blackberries for presentation
- Melt 1/2 cup butter in a large skillet over medium-high heat.
- Slowly stir in sugar, stirring until sugar thoroughly dissolves and sauce turns a deep amber color, about 5-8 minutes. Pour in wine, orange juice, lemon juice, and red wine vinegar. Still stirring, bring entire mixture to boil.
- Add berries and chicken broth to sauce; continuing to boil until sauce thickens and is reduced to about 1 1/2 cups, stirring occasionally. This will take about 20-30 minutes.
- Add Cognac and maple syrup. Using the back of a spoon, mash the berries into the mixture. Set aside.
- Preheat oven to 400°F. After trimming any excess fat from the duck breasts, cut small slits in the skin (but not in the meat) of the duck. Thoroughly season breasts with salt and pepper.
- Heat a heavy ovenproof skillet over high heat. Add duck—skin-side down—and sear until lightly brown, about 5 minutes. Turn over and cook for an additional 2-3 minutes. Transfer skillet to oven and cook until duck reaches desired doneness (about 5 minutes for medium).
- As duck bakes, reheat blackberry sauce over low heat. Add last tablespoon of butter and whisk until just barely melted. Season to taste with salt and pepper.
- Spoon sauce onto plates, then place duck atop sauce. Garnish with additional sauce and blackberries if so desired.