Pan Seared Duck With A Red Wine and Berry Sauce

FAT bastard Merlot

Luyanda Mafanya

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  • 4 Duck breasts
  • 200ml fat bastard Merlot
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 100ml chicken stock
  • 2 Tbsp honey
  • Salt and pepper
  • Olive oil

For sauce

  • Add red wine, stock, honey and berries to a saucepan over medium heat. Bring to a simmer. Reduce heat and break down the berries, let the sauce reduce by half

Serves 4



  • Preheat oven to 180
  • Score duck skin in criss cross pattern, season duck with salt & pepper
  • Heat oil in a pan until oil is hot , then add duck skin-side down. Cook for 3 minutes then turn them over and fry for 2 minutes more on the other side. Transfer duck to an oven proof dish and bake in the preheated oven for 8 minutes.
  • Once duck is cooked, set it aside and let it rest for 5 minutes.
  • Slice and serve with berry sauce and a glass of Fat Bastard Merlot