Duck breasts with berries

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Duck breasts with berries". Try it by all means

Recipe «Duck breasts with berries» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 boneless duck breasts, 1 tsp Chinese five-spice powder, 2 tsp demerara sugar, 1 tsp ground cinnamon, 1 tsp sea salt , 1 tbsp cornflour or arrowroot, 100ml red wine, 100ml creme de cassis* , 75ml Massel chicken style liquid stock, 1 garlic clove, crushed, 1 small onion, finely chopped, 250g fresh or frozen mixed berries.

Ingredients:

  • 2 boneless duck breasts 
  • 1 tsp Chinese five-spice powder 
  • 2 tsp demerara sugar 
  • 1 tsp ground cinnamon 
  • 1 tsp sea salt 
  • 1 tbsp cornflour or arrowroot 
  • 100ml red wine 
  • 100ml creme de cassis* 
  • 75ml Massel chicken style liquid stock 
  • 1 garlic clove, crushed 
  • 1 small onion, finely chopped 
  • 250g fresh or frozen mixed berries 

Instructions

  1. Score the duck by making three slashes through the skin, not the flesh. Heat a non-stick frying pan over medium heat, add the duck skin-side down and cook until light golden and most of the fat has been rendered. Transfer to a board, discard most of the fat and allow to cool.
  2. Combine the five spice, sugar and cinnamon, then press the mixture into the skin of the duck with your hands. Season with the sea salt and pepper. Return the duck to the pan and cook flesh-side down over low-medium heat for 3-4 minutes, then set aside to rest.
  3. Place the cornflour and 2 tablespoons cold water in a jug, stirring to dissolve. Add wine, creme de cassis and stock.
  4. Drain all but 1 tablespoon of duck fat from the pan. Add the garlic and onion to the pan and cook for 1 minute. Add the red-wine mixture and cook over low heat for 1-2 minutes. Add half the berries and cook for 2-3 minutes. Press the mixture through a sieve and discard the solids.
  5. Reheat, adding remaining berries before serving. Season, then place the duck under a hot grill and grill skin-side up until just starting to crisp. Rest for a few minutes, then slice thinly. Serve with a potato galette and a little of the sauce drizzled over.