Duck With Blackberry Sauce

This is from the february 1996 issue of bon appetit magazine. The sauce is really delicious.

Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.

Add sugar.

Stir until sugar dissolves and mixture turns deep amber color , about 5 minutes.

Add wine , orange juice and vinegar and bring to boil , stirring to dissolve caramel.

Add 1 1 / 4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup , stirring occasionally , about 25 minutes.

Strain sauce through sieve into heavy small saucepan , pressing on berries with back of spoon.

Mix in cognac and maple syrup.

Set sauce aside.

Preheat oven to 400.

Trim any excess fat from duck breasts.

Cut three 4-inch long by 1 / 16-inch deep lengthwise slits in skin of duck.

Season duck with salt and pepper.

Heat heavy large ovenproof skillet over high heat until hot.

Add duck , skin side down , and sear until brown , about 5 minutes.

Turn over.

Cook 3 minutes.

Transfer skillet to oven.

Continue cooking to desired doneness , about 3 minutes for medium.

Meanwhile , br.

butter, sugar, dry white wine, orange juice, raspberry vinegar, blackberries, beef broth, chicken broth, cognac, maple syrup, duck breasts