Ed Baines' duck breast with blackberry sauce
Skill level: Bit of effort
Fancy a little romance this weekend? This impressive dish is the perfect romantic meal for two and is ready in just 30 mins - which gives you plenty of time to spend together
- 2 duck breasts
- 4 shallots
- 1 clove garlic
- 1 punnet blackberries
- 1 glass red wine
- 1 tsp sugar
- 2 sprigs thyme
- 1 shot glass of port wine (optional)
- 400ml beef stock
- 50g butter
- 1 Bay leaf
- 1tsp cornflour, dissolved into a little hot water
Duck goes well with various different fruit sauces - why not try this recipe with a pear or cherry sauce?
- Finely slice the shallots and garlic, add to a saucepan with a knob of butter and gently sweat off until softened. Add the thyme and the sugar, allow the sugar to cook and caramelise for 1 minute. Pour in the red wine and the port and reduce down by ¾ .
- Now add 2/3 of the punnet of blackberries, bay leaf and beef stock, gently reduce this down by 2/3. Pour through a fine sieve into a clean saucepan, season with salt and pepper. Cut the remaining blackberries in half and add them to the sauce. Finish with a knob of butter and thicken, if desired, with the cornflour.
- Pre-heat the oven to 180C/160C fan/gas mark 6. 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. Turn the breasts over and season the fat with a little salt, place in the oven and cook for 10 minutes.
- Whilst cooking, prepare your vegetables and finish off your mash. Remove the duck breasts from the oven; allow them to rest for at least two-three minutes. Slice the duck breast, serve with the vegetables and drizzle over the rich smooth blackberry sauce.