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Roasted Duck Breast with Blackberry & Thyme

An easy yet impressive dinner party dish that makes for a stylish and elegant main course. Serve with a side of our Creamy Celeriac & Truffle Mash recipe, and we enjoy it with British Cavolo Nero too.

Serves 2


2 duck breasts

Blackberry, Thyme & Balsamic Bread Dipper

Fresh thyme

Cold Pressed Rapeseed Oil

Handful of British blackberries

Heaped tsp of plain flour

200ml of chicken or vegetable stock

50ml sloe gin or red wine


Pre-heat your oven to 200C / 180C Fan / 400F / Gas Mark 6.

Score the fat on the duck breasts and pop into a dish. Drizzle over the bread dipper, pop in some thyme sprigs and season. Leave to marinade for around 30 mins.

Heat a good drizzle of rapeseed oil in a frying pan over a medium heat and sear the duck breasts, fat side down first, for around 4 minutes. Turn over and continue to fry for a further minute.

Remove the breasts from the pan, retaining the pan and juices, and pop into an oven proof dish and cook for 5-6 minutes for pink or 10-12 minutes for well done. Remove from the oven and leave to rest whilst you make the sauce.

Take the pan juices and stir in the flour, add a drizzle of the Blackberry bread dipper, blackberries, sloe gin and enough of the stock to make a sauce. Break down a few of the blackberries with your spoon, stir and simmer for a few minutes until you have a thickened sauce.

Slice the duck breast and plate and finish with a pouring of the sauce. Serve immediately with our celeriac mash and a side of cavolo nero.

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