Duck with Port & Blackberry Sauce
The blackberries and port wine sauce are a lovely accompaniment to the duck breast and the fruitiness and concentration are found again in the wine. Together they balance the richness of the duck.
Prep: 15 mins
Cook: 25 mins
Agatha has used chard on this occasion but fat chips or mashed potato would be superb accompaniments.
Accompany with Château George 7
300ml of port
1tsp caster sugar
2 duck breasts
2 Juniper berries
Knob of Butter
150g rainbow chard OR
Mashed potatoes or Fat chips
Heat the oven to 180C
In a pan, put the butter, juniper berries, port, sugar, half the berries and stir until butter and sugar are dissolved. Then increase the heat and cook until reduced to a thin syrup. Put to one side.
While the sauce is cooking, season the duck breasts and lightly score the skin.
Heat a pan to very hot, put in the duck breasts skin side down so that it sizzles and sears, then lower to a medium heat and cook until the skin is golden and crispy.
Turn the duck breast over then put it in the oven for 5 mins. Take out of the oven and leave to rest. It will be pink.
While the duck is cooking and resting, finish the accompanying vegetable. If using, separate the chard leaves and stalks. Slice and fry the stalks in olive oil until soft then fry the leaves until tender
Slice the duck then serve it with the port and blackberry sauce. Accompany with your choice of mashed potatoes, fat chips or the cooked chard and dot with the remaining blackberries.
Serve with a glass of Château George 7