Duck and blackberries make the perfect pairing for a dinner for two.
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Blackberry & Bay Duck Breast with Dauphinoise Potatoes
2
15 minutes
45 minutes
Rich duck breast with a sweet and tart sauce and creamy dauphoinoise potatoes
Ingredients
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2 organic duck breasts
100g fresh or frozen blackberries
1 tbsp balsamic vinegar
150ml organic chicken bone broth
2 tbsps blackberry jam
8 fresh bay leaves
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750g potatoes, peeled and thinly sliced (about 3mm)
250ml organic double cream
150ml organic whole milk
50g gruyere cheese, grated
a knob of butter
4 garlic cloves, thinly sliced
8 fresh bay leaves
Sea salt & cracked black pepper
Directions
Preheat oven to 170C
Warm the cream, milk, garlic and a little salt and pepper in a large sauce pan for a couple of minutes
Add the potatoes, cover with a lid and cook over a low medium heat for 10 mins occasionally stirring very gently
Pour the potato mix into a baking dish, dotting the layers here and there with butter
Sprinkle with the grated cheese and bake for 40-50 mins until the potatoes are tender and the top is golden and bubbling
Whilst the potatoes are cooking, pat the ducks breasts dry with kitchen paper and season with salt
Add the duck skin side down to a cold frying pan and heat up slowly on a medium heat, for 15 minutes removing excess fat as it appears carefully with a sppon (keep it for some other dish)
When the skin is brown and crispy and brown, turn the duck breasts over and cook for a further 8 minutes until cooked with an internal temperature of 60C - 65C.
Remove the duck from the pan and cover with foil to rest
Deglaze the pan with the balsamic vinegar, then the chicken stock
Stir in the blackberry jelly, bay leaves and cook until reduced by about a third
Add the blackberries, turn the heat down and cook until soft and syrupy then remove the bay leaves.
To serve, slice your duck breast and spoon over some blackberry sauce and a big helping of dauphinoise potatoes
