The rich, meaty flavor of duck lends itself well to recipes involving fruit–plums work well, oranges, berries, and even apricots.  Sauces made from red wine are also a great combination with both fruit and duck dishes.  I was excited to make this lovely recipe from Cooking Light magazine for ‘Duck Breasts with Blackberry-Port Sauce’.  Seared duck sliced and served with a sweet yet savory sauce of fresh blackberries, shallots, fresh thyme, sweet port wine and a splash of red wine vinegar for acidity.  If duck breasts are hard to find in your local supermarket or butcher, here is a great website for all-things duck:  www. Dartagnan.com.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/duck-breasts-blackberry-sauce)

Tagged: blackberries, blackberry-port sauce, Cooking Light, duck, duck breasts, fresh thyme, port, shallots