Duck breast with blackberry sauce recipe
Spring onion mash and buttered garden peas make a brilliant accompaniment for this extravagant duck dish.
Ingredients
- 2 Duck breasts
- 4 Shallots
- 1 Clove of garlic
- 1 Punnet of blackberries
- 1 Glass of red wine
- 1 tsp Sugar
- 2 Sprigs of thyme
- 1 Shot glass of port wine (optional)
- 400 ml Beef stock
- 50 g Butter
- 1 Bay leaf
- 1 tsp Cornflour, dissolved into a little hot water
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Finely slice the shallots and garlic, add to a saucepan with a knob of butter and gently sweat off until softened.
- Add the thyme and the sugar, allow the sugar to cook and caramelise for 1 minute. Pour in the red wine and the port and reduce down by _ .
- Now add 2/3 of the punnet of blackberries, bay leaf and beef stock, gently reduce this down by 2/3. Pour through a fine sieve into a clean saucepan, season with salt and pepper.
- Cut the remaining blackberries in half and add them to the sauce. Finish with a knob of butter and thicken, if desired, with the cornflour.
- Pre-heat the oven to 180°C/160°C fan/gas mark 6. Heat a dry frying pan and place the duck breast fat side down into the pan over a moderate heat and fry for a couple of minutes.
- Turn the breasts over and season the fat with a little salt, place in the oven and cook for 10 minutes. Whilst cooking, prepare your vegetables and finish off your mash.
- Remove the duck breasts from the oven; allow them to rest for at least two -three minutes. Slice the duck breast, serve with the vegetables and drizzle over the rich smooth blackberry sauce.
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