Roasted duck breasts with blackberry and port sauce
Enjoy a relaxed five star Christmas dinner for two or double up for extra guests.
Prepare the blackberry and port sauce and pack the sliced sprouts into a plastic bag earlier in the day, then roast the duck breasts while the potatoes dauphinoise bake, for an easy Christmas dinner.
Prep: 20 minutes
Cook: 34-42 minutes
Stand 5 minutes
Blackberry and port sauce
1 tablespoon olive oil
1 onion, chopped
1 carrot, chopped
1 garlic clove, chopped
1 bay leaf
1 sprig fresh thyme or a pinch of dried
Pinch grated nutmeg
1 tablespoon red wine vinegar
2 tablespoons port
300ml (1/2 pint) good chicken stock
Salt and freshly ground black pepper
100g (4oz) blackberries
½ teaspoon cornflour mixed with a little water, optional
375g (13oz) pack of 2 duck breasts
175g (6oz) Brussels sprouts, thinly sliced
1 garlic clove, finely chopped
Pinch grated nutmeg
Steamed asparagus and Potatoes dauphinoise to serve
WHAT TO DO:
- Heat the oil in a saucepan, add the onion and carrot and fry over a medium heat for about 10 minutes, stirring from time to time until the vegetables are a deep golden brown. Take the pan off the heat and add the garlic, herbs and nutmeg then the vinegar and port.
- Return the pan to the heat and cook for 2 minutes until most of the liquid has evaporated then add the stock and salt and pepper and cook over medium heat for about 5 minutes or until reduced by about one third. Strain and reserve.
- Preheat the oven to 220oC (425oF) Gas Mark 7. Slash the skin of each duck breast, 4 or 5 times then rub in a little salt and pepper. Add the breasts skin side downward to a cold frying pan and cook over a low heat for 6 minutes until the skin is just turning golden. Turn them over and cook for 1 minute.
- Lift the duck out of the pan and transfer to a rack in a small roasting tin, skin side uppermost. Roast for 10 minutes for rare, 15 minutes for medium or 18 minutes for well done.
- Meanwhile, pour off most of the duck fat from the frying pan to leave about 1 tablespoon, add the sprouts and stir fry over a medium heat for 8-10 minutes until softened and golden brown around the edges. Add the garlic, nutmeg and a little salt and pepper and cook for 1 minute. Cover and keep hot.
- Allow the duck breast to rest for 3-5 minutes. Add the blackberries to the sauce and warm through. If you prefer a thicker sauce, add the cornflour and bring the sauce to the boil, stirring. Carve each duck breast into 4 or 5 slices. Arrange the sprouts on serving plates, top with the duck and spoon over a little sauce, serving the remainder in a small jug. Accompany with steamed asparagus and baked potatoes dauphinoise.
Recipe from: Seasonal Berries
Latest posts by Silversurfers Editor (see all)
- Thinking of selling your diamond jewellery? - April 27, 2017
- Asparagus Tartlets with Goats’ Cheese, Sun Dried Tomatoes and Rocket - April 25, 2017
- Would you like to see Woolworths back on the High Street? - April 24, 2017
- Win One of Three Lean Meat Hampers from Muscle Food! - April 23, 2017
- Discover the pure luxury at Spirit Hotel Thermal Spa*****superior - April 20, 2017
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!