Duck breasts are one of the most flavourful and luxurious wild game cuts you can serve when done right. The secret? It's all in the fat. Duck fat is a culinary treasure, locking in moisture and delivering a rich, mouthwatering appeal that can't be replicated with other meats.

For the ultimate meal, start with a well-plucked duck breast with the skin on, to render that prized fat as it cooks. Cook it skin-side down to render out the fat, then flip the meat and let it finish cooking in the hot fat.

An overnight brine enhances both the seasoning and tenderness, while also imparting a beautiful, lighter hue to the meat. Be sure to rinse, pat the meat dry with a paper towel, and let it air-dry before cooking.

And when it comes to sauce, duck practically begs for bold, fruit-forward companions. A reduction of berries and red wine creates the perfect pairing, combining tangy, sweet, and robust flavours that complement the richness of the duck and add a juicy pop to every bite.

Ingredients:

• 4 large duck breasts, skin on
• 2 tbsp unsalted butter
• 2 tbsp canola oil
• Salt and pepper

Brine

• 3 tbsp pickling salt
• 2 tbsp brown sugar
• 2 litres of water

Blueberry-balsamic reduction

• 1 cup blueberries (fresh or frozen)
• 1 cup pitted cherries (fresh or frozen)
• 2 tbsp honey
• ⅓ cup balsamic vinegar
• 1 cup dry red wine

Directions:

Directions for reduction

1. In a small saucepan, combine the ingredients and stir until well blended. Bring to a slow boil and reduce heat to a simmer. Leave the lid off the pot and simmer for approximately 15 minutes, or until the liquid has reduced to half its original volume.

Directions for cooking duck

1. Mix the brine ingredients in a sealable container or bag, add the duck breasts, and refrigerate for 12 to 24 hours.
2. Remove the duck from the brine and rinse it thoroughly under cold running water. Pat the duck dry with a paper towel and set it on a rack to air-dry for 30 minutes, allowing the duck to come to room temperature.
3. Season the duck breast with salt and pepper on both sides.
4. Heat a large cast-iron frying pan to medium-high heat, add the butter and oil, and blend.
5. When the butter starts to brown, place the duck breasts skin side down in the pan and cook for 4 minutes. Turn the duck and cook for 3 minutes on the other side. Remove the ducks from the pan and rest in foil for 3-4 minutes.
6. Slice the duck against the grain, so there is a strip of crispy skin on one edge. Plate and drizzle the berry-balsamic reduction over the top. Serve hot.

*Cooking large duck breasts for 7 minutes produces medium-rare results. Cooking time for smaller ducks can be reduced by a minute. The 7-minute rule is easy to remember, with one extra minute of cooking on the skin side.