Reverse-Seared Duck with Blackberry Glaze

Duck and blackberry is one of those pairings that just makes sense — rich, smoky meat against a glaze that's bright, jammy, and just tart enough. The Emberhaus Fire Oven brings this dish to life: low, slow indirect heat to render the fat perfectly, then a direct sear on the grate to finish the skin crispy and caramelized. A drizzle of blackberry glaze, a little orange zest, and you have the kind of cook that turns a spring evening into something worth remembering.