Duck Breasts with Blackberry-Sage Sauce

4 boneless duck breast halves, skin on

1 teaspoon salt

Freshly ground pepper

2 shallots, minced

2 tablespoons balsamic vinegar

1 cup chicken stock or broth

2 tablespoons unsalted butter, cut into small pieces

1 cup fresh or frozen blackberries, thawed

2 tablespoons chopped sage leaves

Pierce the duck skin all over with a fork. Sprinkle with salt and pepper to taste.

Heat a heavy skillet over medium high heat; add duck breasts skin-side down and cook until golden and crisp, about 15 minutes. Turn, cook until desired doneness, about 5 minutes for medium-rare. Remove from the pan; tent with foil.

Pour off all but 1 tablespoon of the duck fat. Add shallots to the skillet; cook until translucent, 2 minutes. Add balsamic vinegar; cook over high heat until reduced to a syrup, 2 minutes. Add the chicken stock; cook until it is slightly reduced, about 5 minutes.

Remove pan from the heat; whisk in butter 1 piece at a time. Stir in the blackberries, crushing them with the back of spoon. Add sage and adjust seasoning to taste. Serve the sauce over the duck breasts.

Serves four.