Syrupy blackberry sauce complements crispy-skinned duck breast and flavorful sautéed kohlrabi, fennel, root veggies and pear for an irresistible sweet-and-salty flavor combo. 

Preparation

For the sauce, heat a small sauce pot over medium heat. Melt the butter and add the shallots. Sauté until the shallots are wilted. Add the blackberries and red port and reduce until syrupy. Add the red wine and reduce again to a syrup. Add the chicken stock and simmer until reduced by ½–⅔. Remove from heat, season with salt and pepper and keep warm.

While the sauce is cooking, score the skin of the duck breast in a cross pattern with about ½-inch spaces in between. Season the skin with salt and pepper, and then let sit for 10 minutes. Pat each duck breast dry with a paper towel and place skin-side down in a cold, heavy-bottomed sauté pan.

Place pan on a burner set to medium-low. Season the other side of the duck breast with salt and pepper, and let render for 7–10 minutes until the skin is golden brown and crisp. The skin should gently sizzle and become quieter as it renders. If needed, gently press the duck into the pan with a spatula or spoon to make sure that the entire surface of the skin comes into contact with the pan and crisps evenly.

When the skin is crispy, turn the duck breast over and cook on the other side for 2–3 minutes for medium to medium-rare. Tilt the pan as needed so that the edges of the duck are cooked as well. Remove the duck from the pan and let rest.

Drain all but 2 tablespoons of the rendered fat from the pan. Return pan to burner and turn heat to high. Add the fennel, kohlrabi, yam and parsnip in a single layer. Let caramelize and then add the cabbage and toss. When the cabbage has wilted and started to caramelize, add the pear and heat through. Add chives and toss together.

To serve, place the cabbage mixture on serving plate, top with the sliced duck and spoon sauce around the edge of the plate.