Duck Breast With Blackberry Sauce Recipe

We love autumn. Here in Buckinghamshire, it's grey, getting cold, and the smell of open fires is starting to fill the air. Heading out for a windy country walk on these days, followed by some delicious food is one of life's simple pleasures. Here's a delicious recipe for Duck Breast with Blackberry Sauce and Roasted New Potatoes. This dish combines the rich flavours of duck with the sweet, tangy blackberry sauce and crispy, seasoned new potatoes. It pairs perfectly with our Sir Christopher Berry Kombucha.

Ingredients: (Serves 2)

For the Duck Breast:

• 2 duck breasts (about 6-8 oz each)
• Salt and black pepper
• 1 sprig of thyme (optional)

For the Blackberry Sauce:

• 1 cup fresh or frozen blackberries
• 2 tbsp balsamic vinegar
• 2 tbsp honey or maple syrup
• 110ml chicken stock
• 1 tbsp unsalted butter
• Salt and black pepper to taste

For the Roasted New Potatoes:

• 450g new potatoes, halved
• 2 tbsp olive oil
• 3 garlic gloves, halved
• 1 tsp dried rosemary or thyme
• Salt and black pepper to taste

Instructions:

1. Prepare and Roast the New Potatoes:

1. Preheat your oven to 220°C
2. In a large bowl, toss the halved new potatoes with olive oil, garlic cloves, rosemary, salt, and black pepper.
3. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, turning halfway through for even cooking.

2. Cook the Duck Breasts:

1. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and crisp up the skin.
2. Season the duck generously with salt and black pepper.
3. Place the duck breasts skin-side down in a cold, nonstick skillet/frying pan. Turn the heat to medium and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy.
4. Flip the duck breasts and cook for another 3-4 minutes for medium-rare or longer for desired doneness.
5. Remove the duck from the pan and let it rest for 5 minutes before slicing.

3. Make the Blackberry Sauce:

1. Discard most of the rendered fat from the pan (store in a sealed glass jar and refrigerate for use later), leaving about 1 tablespoon.
2. Add the blackberries to the pan and cook for 1-2 minutes over medium heat until they start to break down.
3. Stir in the balsamic vinegar and honey, cooking for another minute.
4. Pour in the chicken stock and simmer for 4-5 minutes until the sauce reduces and thickens slightly. (Optional - strain the sauce through a fine mesh sieve into another saucepan for a more refined sauce).
5. Remove from heat and stir in the butter for a glossy finish. Season with salt and black pepper to taste.

Enjoy with a glass of Sir Christopher Berry Kombucha