Step 1

Pat the duck breasts dry. Score the fat on the top of each breast, cutting down to the flesh.

Step 2

Heat a large skillet over MEDIUM-LOW. Salt and pepper the breast liberally.

Step 3

Place them in the skillet, fat side down, and render the fat for 10-12 minutes. A dark golden crust should form as the fat melts away.

Step 4

Flip the breasts and cook another 6-10 minutes for medium-rare meat.

Step 5

Remove from the pan and tent with foil.

Step 6

Carefully pour the duck fat into a glass container to store for later use.

Step 7

Raise the heat to medium, and add the shallots to the pan. Saute for 3-5 minutes to soften and brown.

Step 8

Mix the flour into the blackberry jam. Then add the jam, bourbon, beef stock, red pepper and thyme.

Step 9

Stir and bring to a low boil. Simmer for 5-7 minutes to thicken. Salt and pepper to taste.

Step 10

Slice the duck breasts thin and serve topped with blackberry pan sauce.