Pan-Seared Duck Breast with Balsamic Blackberry Sauce

Steps

1. Pat the duck breast dry. Score the skin in a crosshatched pattern with a serrated knife, being careful not to cut into the meat. Season both sides of the breasts liberally with sea salt and black pepper.
2. Heat the avocado oil in a heavy skillet over low heat, then add the duck breast, skin-side down. Cook until the fat has rendered and the skin has browned, about 20 minutes.
3. Raise the heat to high and cook until the skin is completely brown and crispy, about 3-4 minutes. Flip the breasts over and cook for another 2-3 minutes until the internal temperature reaches 130°F. Transfer the duck to a plate and tent with foil to keep warm.
4. Pour off the fat from the skillet, reserving 2 tablespoons in the pan. Set the heat on medium-high and add the shallot and ginger. Cook until fragrant, about 1 minute.
5. Add the blackberries, chicken stock, balsamic vinegar, and mint to the pan. Smash the blackberries with a spoon as they soften. Reduce the heat to low and simmer the sauce until it has thickened and reduced by about half.
6. Strain the sauce through a fine mesh strainer, then season with sea salt to taste. Slice the duck breast and spoon the sauce over it before serving.