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.
2 duck breasts
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.