Duck breast with port and blackberry jus
Crisp-skinned duck with a fruity port jus, golden potato fondants and tenderstem broccoli. Port and blackberries create a balanced sweet-savoury sauce for the rich duck breast. Serves 4 | Prep 25 min | Cook 40 min
Ingredients
- 4 duck breasts 180–220 g each
- 4 large floury potatoes about 900 g, peeled and cut into 8 equal cylinder
- 20 ml rapeseed oil
- 40 g unsalted butter
- 350 ml unsalted chicken stock
- 2 thyme sprigs
- 300 g tenderstem broccoli
- fine salt and black pepper
- 200 ml Gourmet Classic Port Cooking Wine
- 300 ml unsalted duck or chicken stock
- 50 g shallot finely chopped
- 150 g blackberries
- 15 g caster sugar
- 10 ml red wine vinegar
- 15 g cold unsalted butter
Instructions
- Heat the oven to 190°C fan. Cut the potatoes into 8 equal cylinders, approximately 4cm high, with flat ends. Pat dry and season. Heat the rapeseed oil in an ovenproof frying pan over medium heat. Brown the flat ends for 4–5 minutes per side. Add 40 g butter and the thyme, then carefully pour in enough of the 350 ml chicken stock to reach halfway up the potatoes. Bring to a simmer and transfer to the oven. Roast for 25–35 minutes, basting halfway through, until a knife slides easily into the centres. Top up with a little hot water if the pan dries out.
- While the potatoes roast, put the shallot, port, sugar and vinegar in a saucepan. Simmer for 5–7 minutes, until reduced by approximately half. Add 300 ml duck or chicken stock and 100 g blackberries. Simmer uncovered for 10–15 minutes, then strain into a clean saucepan, pressing the fruit gently. Discard the solids. If the sauce is still thin, reduce it further until it lightly coats the back of a spoon. Set aside; add the remaining berries and butter just before serving
- Start the duck once the potatoes are in the oven. Pat the breasts dry, score the skin shallowly without cutting into the flesh, and season. Place skin-side down in a cold, dry ovenproof frying pan, using two pans if necessary to avoid crowding. Set over medium-low heat and cook for 8–12 minutes, until the fat has rendered and the skin is golden and crisp. Carefully pour off excess fat. Turn the breasts and cook the flesh side for 2 minutes. Turn skin-side up and transfer to the oven alongside the potatoes. Begin checking the core temperature after 6 minutes; continue cooking as needed until the thickest part of each breast reaches 75°C and holds that temperature for 30 seconds.
- Transfer the duck to a warm plate and rest for 8 minutes, skin-side up and uncovered. Check the fondants and keep them warm once tender. Meanwhile, cook the tenderstem broccoli in boiling salted water for 3–4 minutes, until just tender, then drain well. Gently reheat the strained jus, add the remaining 50 g blackberries and simmer for 1 minute. Remove from the heat and whisk in 15 g cold butter. Taste and season; serve promptly without boiling again.
- Slice each duck breast and arrange on warm plates with two fondants and the broccoli. Spoon the jus and blackberries around the duck, keeping the crisp skin exposed.
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