Seared Duck Breast with Berry and Port Sauce
Not sure what to make your family and friends for New Year’s Eve dinner? Why not serve up this decadent dish of seared duck breast with a port and berry sauce? The explosive flavours and beautiful plating make it perfect for a special occasion.
For the duck
4 large duck breasts
Salt and pepper
For the sauce
2 cups of port
A large handful of blueberries
60ml Chaloner raspberry and blueberry preserve
1 tablespoon balsamic vinegar
4 sprigs of thyme
1 teaspoon corn starch mixed with a little water (only if your sauce needs thickening)
- Season the duck breasts with salt and pepper and place skin side down in a cold pan, over low to medium heat. The fat will slowly begin to render. Remove the fat as it begins to render. Cook for about 10 to 12 minutes until the skin side is brown and crispy.
- Flip the duck over and cook for a further 8 minutes. This will give you a beautiful medium rare cook on the meat. If you prefer your duck more cooked then keep it in the pan for about 10 to 12 minutes. Remove from the heat and let it rest on a cutting board.
- In the meantime, to make the berry and port sauce, add all the ingredients to a saucepan and bring to a gentle boil. Turn down the heat and simmer for 15 to 20 minutes, until the sauce thickens. If you sauce is not as thick as you would like it, add the water and corn starch mixture. Remove the thyme sprigs.
- Slice the duck and arrange it on your serving plate. Pour the sauce over the duck and serve immediately.