Articles FoodMeat & PoultryDuck Breast With A Port And Berry Sauce
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Duck Breast With A Port And Berry Sauce

By Silversurfer's Editor Dec 22, 2012

Duck is great alternative to turkey and quite impressive when entertaining during the festive season.  This recipe has a delicious fruity sauce to complement the richness of the duck, and is an alternative to traditional orange flavoured sauces which often accompany duck breast.

Serves 4

INGREDIENTS:

4 duck breasts

1 tbsp oil

salt and ground black pepper

200ml / 7floz Port

2tbsp redcurrant jelly

2tsp concentrated liquid beef stock

50g / 2oz unsalted butter

200g seasonal mixed berries

1tsp arrowroot

METHOD:

Preheat the oven to 220 C / 425 F / Gas Mark 7. Coast the duck breasts in the oil and season with salt and pepper. Place a large frying pan over a high heat and lay the duck breasts skin side down in the hot pan. Fry for two minutes then turn over and fry for a further two minutes. Transfer the duck to a roasting tin and bake for 10 minutes.

Bring half the Port to the boil in a saucepan and simmer until reduced by half. Add the remaining Port, return to the boil then simmer until reduced by half again. Add the redcurrant jelly and stock and stir until the jelly has melted.

Remove the saucepan from the heat and gradually whisk in the butter a little at a time. Blend the arrowroot with one tablespoon of cold water and add to the saucepan with the berries. Return to the heat and simmer for two minutes until the sauce has thickened and is glossy.

Allow the duck breasts to rest for 10 minutes before slicing. Serve the duck with bubble and squeak rostis, green beans and the berries.

 

Recipe from www.seasonalberries.co.uk/recipes

For more delicious recipes click here  ←

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Silversurfer's Editor

Hello ... I am the Creative Director and Website Editor for Silversurfers and manage all the social media too. I hope you find the features and articles we have shared with you of interest and relevance. I hope you enjoy Silversurfers and all that we offer ... Sally

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