Duck breasts with blueberry and balsamic sauce

Duck breasts with blueberry and balsamic sauce

By
From
The 12 Days of Christmas
Serves
4
Photographer
Mark Roper

This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, beetroot and orange salad or a simple green salad.

Ingredients

Quantity Ingredient
4 duck breasts
1-2 tablespoons light olive oil
1 tablespoon red wine vinegar
good pinch sugar
1/4 teaspoon ground cinnamon
salt and freshly ground black pepper, to season
2/3 cup blueberries or raspberries
1 tablespoon balsamic vinegar

Method

  1. Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.
  2. Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with creamy mashed potatoes.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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