Pan-fried Duck with a Blackberry and
recipe for Pan-fried Duck with a Blackberry and Raspberry
Sauce has been reproduced courtesy of Foods from
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.
for Pan-fried Duck with a Blackberry and Raspberry
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
to make Pan-fried Duck with a Blackberry and
the oil in a frying pan.
the salt into the scored skin of the duck.
the duck for 4 - 5 minutes on each side, or until
golden-brown on both sides and cooked to your liking.
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.
over a fairly high heat to blend everything together,
then add the blackberries and raspberries and carry
on cooking until they soften.
the duck with the blackberry and raspberry sauce over
the top together with celeriac and potato mash and