Duck and blackberries make the perfect pairing for a dinner for two.
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
For the duck
- 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
For the potatoes
- 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
