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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

The humble blackberry – currently in abundance, and free, in our fields

Duck Breasts with Blackberry Sauce
Great meat and fruit taste that combines very well.
Use really fresh blackberries, or fresh frozen, as their true flavour goes after about 24 hours.
I would serve this with a mix of mashed potato and celeriac and some cooked broccoli with crispy bits of bacon on the top.

Ingredients
Serves 4
1 desp olive oil
1 red onion, peeled and chopped
1 clove garlic, peeled and crushed
Good pinch fresh thyme
Splash of port
225g fresh blackberries
10 fl oz chicken stock
Salt and freshly ground black pepper
1 heaped desp cornflour
2 large duck breasts

Method
Put the olive oil, red onion and garlic into a medium saucepan and cook gently over a medium heat for about three minutes. Add the thyme and port and let this bubble for one minute.
Add the blackberries, stock, salt and pepper and stir well.
Cover and cook very slowly for about 10 minutes or until the blackberries are well cooked.
Put the cornflour into a cup and mix with about one tablespoon blackberry juices – then stir to a smooth paste.
At this point strain the sauce if you prefer not to have blackberry pips, and then add the cornflour mix to the rest of the sauce and heat gently stirring continuously over a low heat until it thickens.
Check for seasoning and then set aside.
To cook the duck breasts place them in a frying pan and cook over a high heat skin-side-down until turning brown.
Turn over and cook gently until cooked but still slightly pink inside. This will take about 10 minutes.
Slice the duck breasts and allow half a breast per person. Pour some sauce on each plate and then arrange the duck slices on the top of the sauce.

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