Duck breast with blackberry sauce recipe

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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
  • 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)
  • 14.1 fl oz Beef stock
  • 1.8 oz Butter
  • 1 Bay leaf
  • 1 tsp Cornflour, dissolved into a little hot water
  • 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)
  • 1.7 cups Beef stock
  • 1.8 oz 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

  1. Finely slice the shallots and garlic, add to a saucepan with a knob of butter and gently sweat off until softened.
  2. 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 _ .
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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