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Sautéed Duck with Vinegar & Fresh Blackberries

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  • Serves: 4
  • Prep Time: 20
  • Ready in: 30
  • Difficulty: Easy
  • Print:
Sautéed Duck with Vinegar & Fresh Blackberries
 

Ingredients

  • 4 medium duck breasts salt
  • ground pepper
  • 2-3 tbsp malt vinegar
  • 2 tbsp blackcurrant jelly 
  • 200mls cold water
  • pinch or 2 of Oxo chicken stock cube
  • 100g fresh ripe blackberries
  • 2 tsp salted butter, cold

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Method

  • With a sharp knife criss-cross the duck fat about ½ cm intervals cutting through to the fat but not cutting into the flesh.
  • Heat a non-stick frying pan to a medium heat.
  • Season the duck breasts with salt and pepper.
  • Place fat side down in the pan and gently cook until you have a nice colour, probably 10 minutes, then season again and turn over and cook for a further 4-5 minutes, then remove from the pan cover with foil and leave to rest. 
  • Meanwhile tip off ¾ of the fat, then add the vinegar and return to the heat and cook until almost all evaporated.
  • Next add the jelly, water and stock cube and cook over a high heat to reduce by half.
  • Off the heat add the blackberries and gently press with a fork to release the juice but not broken up fully.
  • Finally stir in the butter and re-season, keep warm.
  • Slice and drain the duck really well into 3 slices, across the grain of the meat, drain again.
  • Serve with a spoon or two of sauce, no more.
  • Serve with minted new potatoes and few petit-pois peas.

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