Duck Breast with Blackberries and Rosemary

A gourmet and surprising dish: pan-seared duck breast, topped with a blackberry and rosemary reduction. The slight acidity of the blackberries balances the richness of the duck — a refined keto recipe for a special dinner.

Ingredients

2 duck breasts

150g fresh or frozen blackberries

2 sprigs of fresh rosemary

1 tablespoon balsamic vinegar (use sparingly for keto)

100ml beef broth

1 tablespoon butter

Sea salt and freshly ground pepper

Instructions

1. Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season with salt and pepper.
2. Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for 8–10 minutes until the skin is crispy and the fat has rendered.
3. Flip the duck breasts and cook for another 3–5 minutes for medium-rare. Remove from the skillet and let rest for 5 minutes.
4. In a small saucepan, combine the blackberries, rosemary, balsamic vinegar, and beef broth. Simmer until the blackberries have broken down and the sauce has thickened.
5. Remove the rosemary sprigs and stir in the butter for a glossy finish.
6. Slice the duck breasts and serve with the blackberry reduction.

Variants

• Raspberry Duck: replace blackberries with raspberries for a different berry flavor.
• Thyme Duck: use thyme instead of rosemary for a milder herb flavor.
• Duck with Red Wine: add a splash of red wine to the reduction for extra depth.

Tips

• Don't throw away the rendered duck fat! It's great for roasting vegetables.
• Let the duck rest before slicing to keep it juicy.
• Use fresh rosemary for the best aroma.

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