Duck Breast with Blackberry sauce

Duck Breast with Blackberry sauce



2 tbsp Port

3 tbsp sherry vinegar

2 tbsp plum sauce (any bottled plum sauce will do just to add some thickness and sweetness)

2 tsp caster sugar

10 Blackberries

2 duck Breasts

½ tbsp. olive oil


Heat oven to 200 degrees C/ 180 degrees fan/ gas 6

Gently warm the port and vinegar in a small pot, add the sugar and stir until dissolved.  Remove from heat, add 100ml water and the blackberries.

Season the duck breasts, score the skin and dry fry skin side down in a pan over a medium heat for 6-8 minutes, turn and fry for a further 2 minutes.  Transfer to the oven for 5 minutes.

Remove the blackberries from the pan add the plum sauce and bring the liquid to the boil, reduce until you have a thin syrup then return the blackberries

Remove the duck from the oven slice it and serve with the sauce.  I serve it along with dauphinoise potatoes and wilted spinach.


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