Save to your scrapbook

    Duck breast with blackberry sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Duck breast with blackberry sauce

    • Preparation time: 20 minutes plus resting
    • Cooking time: 40 minutes
    • Total time: 60 minutes plus resting

    Serves: 2


    2 duck breasts

    150g blackberries

    1 tbsp caster sugar

    ½ shallot, finely chopped

    100ml red wine

    100ml chicken stock

    2 thyme sprigs

    2 juniper berries, crushed


    1. Preheat the oven to 180˚C, gas mark 4. Score the skin of the duck breasts in a criss-cross pattern and season. Place them skin-side down in a cold frying pan and set over a medium heat. Cook for 20 minutes, tipping excess fat out of the pan as it cooks. Meanwhile, put the blackberries in a small saucepan with the sugar and simmer for 5 minutes, crushing the berries with the back of a fork; set aside.

    2. When most of the fat from the duck has rendered and the skin is golden and crisp, turn the breasts over and cook the flesh side for 2 minutes, then transfer to a roasting tray and place in the oven for 8 minutes. Remove from the oven, wrap loosely in foil and rest for 5 minutes.

    3. While the duck breasts are in the oven, spoon all but 1 tbsp fat from the pan. Set the pan over a medium-low heat and cook the shallot for 2-3 minutes, until softened. Add the wine, stock, thyme and juniper berries to the pan and simmer for 5 minutes over a high heat, until reduced and syrupy. Stir in the blackberries and any resting juices from the duck and simmer until warmed through. Slice the duck and serve with the sauce, plus some steamed green vegetables and potatoes, if liked.

    Your recipe note

    Edit your recipe note

    FYI: Try pitted cherries and port instead of blackberries and red wine.

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    4 stars