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Duck breast with blackberry sauce This recipe works beautifully with spring onion mash and buttered garden peas. Serves 2 Ingredients 2 duck breasts 4 shallots 1 clove garlic 1 punnet blackberries 1 glass red wine 1 tsp sugar 2 sprigs thyme 1 shot glass of port wine (optional) 400ml beef stock 50g butter 1 Bay leaf 1tsp corn flour, dissolved into a little hot water Recipe 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 ¾ . 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 corn flour. Pre-heat the oven to 180C/160C 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. Courtesy of www.seasonalberries.co.uk |
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