Duck Breast with Blackberries

1. Remove the duck breasts from the refrigerator 30 minutes before cooking. Score the skin in a crosshatch pattern, cutting through the skin and fat but not cutting the meat. Season both sides with salt and pepper and set aside.
2. Finely grate the zest of the orange and set aside. Squeeze enough juice to measure 1/8 cup.
3. Place a heavy frying pan over high heat. When it is hot, add the breasts, skin side down. Reduce the heat to medium, cover the pan with a splatter screen, and cook for 5 minutes. Pour off the fat, set aside, and continue to cook the breasts, skin side down, for another 5 minutes.
4. Pour off any excess fat, turn the breasts over, and cook for another 2 to 5 minutes, depending on the thickness of the breasts. To test doneness, press the meat side of the breast with your finger; it should feel soft and spongy. Transfer the cooked breasts to a plate, cover loosely with aluminum foil, and leave to rest for 5 minutes.
5. Pour off all but about 2 tablespoons of the fat in the pan. Add the shallot and cook over medium heat, stirring, until softened. Add the port and bring to a boil. Deglaze the pan, using a wooden spoon to scrape up the browned bits from the bottom. Add the orange zest, juice, vinegar and blackberries, lower the heat, and simmer until the liquid is slightly reduced and the berries are warm and softened. Season with salt and pepper.
6. Toss frisée and watercress together. Portion the greens onto serving plates.
7. Cut the duck breasts into thick slices, place on top of greens and drizzle with the warm sauce.

Reprinted with permission from Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan, copyright © 2008. Published by Ten Speed Press.