Duck Breast With Berry Reduction

Duck is a delicious protein option that has recently come back to being popular after years of decline due to the move towards chicken as the bird protein of choice. It goes very well with a sweet and tangy berry reduction.

Make sure you get meat from organic pasture-raised ducks which are healthier and more flavorful than the generic supermarket duck. Duck can be served rare, making it the only bird that is routinely not cooked through when served. It can get very dry if overcooked, so make sure you keep an eye on it while cooking.

The rendered duck fat can be used to roast other vegetables. Serve this with cauliflower mash and a side salad for a complete meal.


  • 2 organic pasture-raised duck breasts, skin on
  • 1 pinch organic thyme
  • Salt and pepper to taste
  • ½ cup mixed organic berry (raspberry, blackberry, blueberry)
  • ¼ cup organic plum juice
  • ¼ cup organic apple cider
  • 1 tablespoon organic orange juice
  • 1 teaspoon organic orange zest
  • 1 teaspoon organic balsamic vinegar



  1. Using a crosshatch-shaped pattern, score the duck skin. 
  2. Season breasts with salt and pepper to taste, and rub the salt and pepper into the scoring.
  3. Sear the duck, breast side down first, on a pan over medium-high heat, until the fat has been mostly rendered and skin is golden and crisping. Flip over and cook until the inside is to the desired doneness. Duck can be served rare, and we recommend not serving it more than medium to prevent it from drying out.
  4. In a saucepan, combine the plum juice, apple juice, vinegar, orange juice, berries, and orange zest. Bring to a simmer and allow to reduce to about half, making sure to stir often so it doesn’t burn. Can be made a day ahead.
  5. Slice duck breast and drizzle berry reduction over it.