Duck breast with blackberry sauce recipe

Name: Duck breast with blackberry sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Duck breasts; 4 Shallots; 1 Clove of garlic; 1 Punnet of blackberries; 1 Glass of red wine; 1 tsp Sugar; 2 Sprigs of thyme; 1 Shot glass of port wine (optional); 400 ml (14.1fl oz) Beef stock; 50 g (1.8oz) Butter; 1 Bay leaf; 1 tsp Cornflour, dissolved into a little hot water

Servings: persons

2 Duck breasts
4 Shallots
1 Clove of garlic
1 Punnet of blackberries
1 Glass of red wine
1 tsp Sugar
2 Sprigs of thyme
1 Shot glass of port wine (optional)
400 ml (14.1fl oz) Beef stock
50 g (1.8oz) Butter
1 Bay leaf
1 tsp Cornflour, dissolved into a little hot water

1
Finely slice the shallots and garlic, add to a saucepan with a knob of butter and gently sweat off until softened.
2
Add the thyme and the sugar, allow the sugar to cook and caramelise for 1 minute.
3
Pour in the red wine and the port and reduce down by _ .
4
Now add 2/3 of the punnet of blackberries, bay leaf and beef stock, gently reduce this down by 2/3.
5
Pour through a fine sieve into a clean saucepan, season with salt and pepper.
6
Cut the remaining blackberries in half and add them to the sauce.
7
Finish with a knob of butter and thicken, if desired, with the cornflour.
8
Pre-heat the oven to 180C/160C fan/gas mark 6.
9
Heat a dry frying pan and place the duck breast fat side down into the pan over a moderate heat and fry for a couple of minutes.
10
Turn the breasts over and season the fat with a little salt, place in the oven and cook for 10 minutes.
11
Whilst cooking, prepare your vegetables and finish off your mash.
12
Remove the duck breasts from the oven; allow them to rest for at least two -three minutes.
13
Slice the duck breast, serve with the vegetables and drizzle over the rich smooth blackberry sauce.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Duck breasts, 4 Shallots, 1 Clove of garlic, 1 Punnet of blackberries, and more.

Yes, Duck breast with blackberry sauce recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!