Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Pan-fried Duck with a Blackberry and Raspberry Sauce

Foods from SpainThis recipe for Pan-fried Duck with a Blackberry and Raspberry Sauce has been reproduced courtesy of Foods from Spain.

Strawberries and raspberries are instantly recognisable fruits. Their vibrant colours make many people associate the fruit with summer, but now summer can be enjoyed early. The delicious, sweet taste of Spanish strawberries and raspberries means that they are no longer a British seasonal treat and can be enjoyed from as early as December.

Spanish blueberries and blackberries are also giving Britain a taste of the summer as early as March, and brightening up the winter months with some varieties available October to December.

The favourable climate of Spain helps to produce full flavoured succulent berries, which are ideal for a healthy snack and perfect for keeping those hunger pangs at bay. The Spanish growers work to high standards to ensure the berries are bursting with flavour and goodness and now with new means of production, the fruit is the best it has ever been.

Pan-fried Duck with a Blackberry and Raspberry SauceIngredients for Pan-fried Duck with a Blackberry and Raspberry Sauce

1 tbsp olive oil
4 Duck breasts, skin scored
1 tbsp balsamic vinegar
150ml beef stock
2 tbsp redcurrant jelly
1 garlic clove, crushed
85g fresh blackberries and raspberries
Sea salt

How to make Pan-fried Duck with a Blackberry and Raspberry Sauce

  • Heat the oil in a frying pan.
  • Rub the salt into the scored skin of the duck.
  • Pan-fry the duck for 4 - 5 minutes on each side, or until golden-brown on both sides and cooked to your liking.
  • Remove from the pan and set aside on a warm plate to rest.
  • Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic.
  • Stir over a fairly high heat to blend everything together, then add the blackberries and raspberries and carry on cooking until they soften.
  • Serve the duck with the blackberry and raspberry sauce over the top together with celeriac and potato mash and broccoli.

Serves 4

Bookmark and Share

Foods from Spain