ingredients
serves 6
6 duck breasts, about 1/2 pound each
salt and pepper
1/4 tsp ground allspice
1/2 tsp ground cinnamon
PORT AND BERRY SAUCE
4 tsp oil
6 ounce onion, peeled and roughly chopped
3 tbsp golden superfine sugar
3 tbsp red wine vinegar
1/4 pint port
3/4 pint red wine
3/4 pint chicken stock
1 cinnamon stick
1 bay leaf
1 clove
6 ounce frozen mixed berries, such as redcurrants, blackcurrants, raspberries and cranberries, defrosted and drained
method
1. Score the fat of the duck breasts using a sharp knife; set aside.
2. To make the sauce, heat the oil in a pan, add the onion and cook gently for 10 minutes or until soft. Add the sugar and cook over a high heat until golden. Add the vinegar and bubble until totally reduced. Add the port, bubble and reduce by one third, then add the red wine and reduce by half. Add the stock, cinnamon, bay leaf and clove. Bring to the boil and bubble for 25 minutes or until reduced by half. Strain and set aside.
3. When ready to cook the duck, heat a heavy-based skillet until hot. Add the duck breasts, skin-side down, and cook for 5-7 minutes until the skin is well browned. Transfer the duck breasts to a roasting tin, turning them skin-side up. Season with salt, pepper, allspice and cinnamon.
4. Cook at 220°C (400°F) allowing 10 minutes for rare; 15 minutes for medium rare; or 20 minutes for well done. Leave to rest in a warm place for 5 minutes.
5. Pour off the fat from the roasting tin, then add any meat juices to the sauce. Bring to the boil and add the berries. Check the seasoning.
6 Carve the duck breasts into slices and serve on a pool of the berry sauce.
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