Duck Breast with Blackberry Sauce
Duck breast with a rich fruity sauce - for a special meal that is impressive yet easier to prepare than it looks.
The blackberry sauce can be prepared in advance and will keep several days in the fridge and for weeks if frozen.
Serve with dauphinoise potatoes which can also be made in advance and some wilted greens.
Prep: 5 mins
Cook: 20 mins
Serves: 4+
Accompany with Château George 7 or OR de GeORge Royal Reserve
INGREDIENTS
150g blackberries
120ml chicken stock
15ml balsamic vinegar
15ml brandy or port
1tbsp brown sugar
1/2tsp ground cloves
2 whole duck breasts
1/2tsp salt
Accompanying vegetables according to taste such as wilted greens (kale, spinach) and
Dauphinois potatoes.
You can cook the duck as the sauce cooks (and strain sauce as the meat rests) or cook separately, and re-heat the sauce when needed.
FOR THE BLACKBERRY SAUCE
1. Place the blackberries, stock, vinegar, brandy or port, sugar and cloves in a small pan and bring to a simmer. Continue to simmer for around 15-20 minutes, breaking up the blackberries, and reducing the liquid by around half.
2. Optionally, strain the sauce through a fine strainer or mesh or leave the seeds in. You can make the sauce a day or two ahead of time, chill it covered then re-heat as needed.
FOR THE DUCK
1. Pat the duck breasts dry and lightly score the skin to break the skin but not cut through to the meat. Sprinkle both sides with a little salt.
2. To get the skin crispy, you need to cook the duck in a pan from cold ie without preheating the pan. This lets the skin warm up gradually so it releases fat and crisps up. A hot pan would hold the fat in.
3. Cook on a medium heat for 6-8 minutes until you can see the sides cooking. Turn over and cook for a further 4 - 5 minutes, depending on thickness and how rare you want it. It should feel slightly springy to the touch.
4. When the duck is cooked, put it to rest in a warm place for a few minutes before slicing and serving with the sauce poured over or on the side.
Serve with OR de George Royal Reserve for that special meal.
