This time last week we were having some pretty hot weather, so as I was seeing the first waves of pumpkin and general autumnal recipes flood across my screen, I’m afraid I couldn’t really relate as it was the last thing I was thinking. In fairness, food in general wasn’t necessarily that high up there, I was more thinking it was about time this baby made an appearance, but it seems to have fallen on deaf ears so far. Food-wise, though, it was all about salads and grilling.
These last couple days, in contrast, have been a little bit cooler with some rain and so some more comforting, cooler-weather foods have made it to our table, including an old favorite moussaka, and a few new dishes like this tasty duck breast with blackberry sauce.
In my baby-waiting (and willing on, unsuccessfully) I have been slightly working one day at a time meals-wise, unsurprisingly, and while it has been nice to do some slightly more full-on meals like the moussaka while I can, there are days when I am certainly happier to make things a bit easier on myself, and this dish is perfect for that.
Without compromising on taste, this is really easy to put together, and you can pair it with a range of sides. It’s quite nice to have something that can soak up some sauce, such as mash or some other form of potato or sweet potato, but a salad or maybe greens would also be good. In general, you don’t want anything with too dominant a flavor so you can enjoy the duck and the sauce to their fullest. We had it with some potato pancakes (recipe coming soon).
Duck breast is easy and quick to cook, and is best done very simply with a little salt on either side. Exactly how you cook it is a little up to you and what you have available – you can pan fry it, or start in the pan and finish in the oven, or else cook on the grill/under broiler. In all cases, you want to start by cooking the skin side then cook the flesh side giving the skin side a bit longer. You finish by resting it for a few minutes as you would a steak to make sure as many of the juices are held inside before you slice it up.
You can season the duck more before you cook it, but I don’t really think it needs it as duck has a great taste on its own and the blackberry sauce that goes alongside gives a fantastic complimentary flavor.
The blackberry sauce is also very easy to make, simply heating the blackberries with a couple other ingredients to reduce down a little, and it makes for a luscious accompaniment to the meat. I debated about straining the sauce but I think you loose too much of the blackberry goodness and my concern about it tasting ‘seedy’ wasn’t anything to worry about.
This is an easy dish to put together but the end result both looks and tastes great – my toddler was a big fan as well as us, but I’m sure even more discerning guests would be fairly impressed. The sauce has a lovely depth of flavor, a slightly spiced blend of sweet and savory, and goes really well with the duck. It’s got that warmth which can be just the thing as the weather is getting that bit colder. Simply delicious.
The easy fruity sauce is the perfect pairing for tasty duck.
- 4 duck breasts or 3 if large, depending on size
- a little salt
- 6 oz blackberries 170g - 1 box
- 1/2 cup chicken stock 120ml
- 1 tbsp balsamic vinegar
- 1 tbsp brandy
- 1 tbsp brown sugar
- 2 cloves
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Pat the duck breasts dry and lightly score the skin to break the skin but not cut through to the flesh below. Sprinkle both sides with a little salt.
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If cooking in a pan, warm a large, heavy-based skillet and add the duck breasts skin-side down and cook for around 7-10min until you can see the sides cooking and the skin has crisped up. Turn over and cook around another around 5-8min, depending on thickness and how rare you want it. You can reduce this to just a couple minutes and finish in the oven (around 400F/180C) for 7-15min depending on whether you prefer medium-rare to well done. Alternatively, you can cook on the grill/under broiler following same principle of cooking skin side first etc.
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As you start cooking the duck, begin heating the sauce by putting the blackberries, stock, vinegar, brandy, sugar and cloves in a small pan and bringing to a simmer. Continue to simmer as you cook the duck, breaking up the blackberries, and reduce the liquid by around half.
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Once the duck has cooked, set it aside to rest - you can tent it with foil - for a few minutes before slicing and serving with the sauce poured over or on the side (remove the cloves before serving).
Try these other meaty mains with a fruity edge:
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- Jaegerschnitzel with cranberry-raspberry sauce
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- lamb tagine with apricots
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- Blueberry barbecue sauce
Michelle @ A Dish of Daily Life says
This looks delicious! I’ve never tried making duck before, although I have had it in restaurants. That sauce looks amazing!
Caroline's Cooking says
Thanks, Michelle, duck is really pretty easy to make at home and this sauce goes so well with it.
Cathy says
This looks mouthwatering delicious! Something different for dinner! Love the blackberry sauce! Yum!
Cathy
Caroline's Cooking says
Thanks, Cathy – indeed, a little bit different and very tasty!
Laura Dembowski says
I have been wanting to cook duck for a long time. You make it sound so easy, so it really makes me want to finally try it.
Caroline's Cooking says
Thanks, Laura – it is not so different from cooking steak, really. I hope you give it a try!
Judi Graber says
We love duck and I have not cooked it in quite awhile. It was often a treat when we stopped by Zingerman’s deli and picked up some. Love the blackberry sauce – I bet the duck tasted fantastic with it. Thanks for sharing with Fiesta Friday.
Caroline's Cooking says
Thanks, Judi – yes the sauce was great with the duck, which we also don’t have all that often but do enjoy when we do.
Stef says
This looks so yummy!!! I do enjoy a good piece of duck and this blackberry sauce looks so yummy with it!! 🙂
Caroline's Cooking says
Thanks Stef, the sauce goes really well.
Goats and Greens says
This looks entirely yummers!!!
Caroline's Cooking says
Thanks, it is delicious, and thanks for dropping by!
Fae's Twist & Tango says
Very delectable. I love your photography! 🙂
Caroline's Cooking says
Thanks, Fae, very kind of you to say!
Angie says
Duck is so good, right? But I find it intimidating to cook…uhm, not sure why, prolly ‘coz I’ve never tried 😀 But your recipe is pretty straightforward and the sauce sounds delicious! My mouth is actually watering thinking about it, yes, at 6 in the morning! Good luck with the baby waiting. Hopefully you’re getting a lot of rest. ❤️
Caroline's Cooking says
Duck is really not that hard, and is so tasty, I agree. Perfectly acceptable to have your mouth watering at 6am 🙂 And baby waiting is over now, thanks – now on with the next part… 🙂
Liz says
Lovely and perfectly cooked! I have cooked duck a few times, usually the breasts are purchased frozen. I find it’s tricky to get the skin crisp and the meat rare. Well done.
Caroline's Cooking says
Thanks, Liz. That is one tricky bit – I sometimes find I can get the skin crisp but then it seems to lose it by the time I eat it, but at least I enjoy the nice rare meat. And the sauce makes it all good anyway!