Duck breasts with spiced blackberry sauce
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Duck breasts with spiced blackberry sauce
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
413Kcal
Fat
36gr
Saturates
15gr
Carbs
10gr
Sugars
10gr
Fibre
5gr
Protein
4gr
Salt
1.9gr
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Ingredients
- 40g butter
- 4 shallots, chopped
- 1 garlic clove, chopped
- 1 star anise
- 2 tsp five spice paste (from a 100g jar)
- ¼ tsp ground ginger
- 1 tsp clear honey
- 50ml red wine
- 250ml hot chicken stock
- 225g blackberries
- 2 duck breasts (1 x 375g pack)
- ¾ tsp cornflour (mixed with 2 tsp cold water)
Step by step
Get ahead
Make the sauce up to a day in advance; chill and reheat in a pan until hot.
- Preheat the oven to 180°C, fan 160°C, gas 4. Melt half the butter in a pan; add the shallots and garlic. Gently sauté for 5-6 minutes or until softened. Add the star anise, five spice, ginger, honey, wine, stock and half the blackberries. Simmer for 12-15 minutes.
- Meanwhile, score the skin of the duck breasts in a criss-cross pattern and season well. Heat a dry ovenproof frying pan and fry the duck skin-side down over a moderate heat for 3 minutes. Turn the breasts over and cook in the preheated oven for 8-10 minutes.
- Push the sauce through a sieve into a clean pan, season and simmer for 4-5 minutes. Add the remaining blackberries with the remaining butter and cornflour mixture. Cook over a medium heat for 3-4 minutes or until slightly thickened.
- Remove the duck from the oven, cover and set aside to rest for at least 4-5 minutes. Slice the duck and serve with the sauce.
