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Pat the duck breasts dry. Score the fat on the top of each breast, cutting down to the flesh.
Heat a large skillet over MEDIUM-LOW. Salt and pepper the breast liberally.
Place them in the skillet, fat side down, and render the fat for 10-12 minutes. A dark golden crust should form as the fat melts away.
Flip the breasts and cook another 6-10 minutes for medium-rare meat.
Remove from the pan and tent with foil.
Carefully pour the duck fat into a glass container to store for later use.
Raise the heat to medium, and add the shallots to the pan. Saute for 3-5 minutes to soften and brown.
Mix the flour into the blackberry jam. Then add the jam, bourbon, beef stock, red pepper and thyme.
Stir and bring to a low boil. Simmer for 5-7 minutes to thicken. Salt and pepper to taste.
Slice the duck breasts thin and serve topped with blackberry pan sauce.