Festive Duck Breasts with Red Berry Sauce

Score the skin of the duck breasts with shallow cuts in a diamond pattern.

Season with salt and pepper. In a skillet, without adding any fat, sear the meat on the skin side only.

As the skin browns, remove the rendered fat from the skillet. Once the skin is golden, remove the duck breasts from the heat and set aside.

In the same skillet used to sear the duck breasts (with excess fat removed), sauté the chopped shallots, red berries, and bay leaf.

Deglaze the skillet with chicken stock and balsamic vinegar.

Cook until the sauce reduces by half.

In a separate skillet, heat two tablespoons of butter and a drizzle of olive oil.

Once hot, cook the duck breasts on both sides for no more than 3 minutes per side. Overcooking will make the meat dry and tough.