Grilled Spiced Duck Breasts with Blackberries

Grilled Spiced Duck Breasts with Blackberries
Photo by Earl Carter


  • 10 6-ounce boneless Pekin duck breast halves
  • 1 teaspoon(s) ground cumin
  • 1 tablespoon(s) ancho chile powder
  • 1 teaspoon(s) dry mustard powder
  • Salt and freshly ground pepper
  • 1 quart(s) blackberries
  • 1 cup(s) balsamic vinegar
  • + 1 more ingredients
    • 1.5 teaspoon(s) ground coriander

In a medium saucepan, boil the vinegar over high heat until reduced by half, about 7 minutes. Add the blackberries and cook, stirring very gently, until they are just softened, about 2 minutes. Using a slotted spoon, transfer the blackberries to a bowl. Boil the liquid over high heat until reduce...

View full recipe at Food & Wine


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