Duck breast with beetroot and blackberries
I made this duck breast with beetroot and blackberries for a dinner party. Unfortunately, my photo doesn’t do justice to this lovely dish but I can assure you it was very tasty and looked & smelt amazing! I’ll make it again and drizzle some balsamic glaze on top before serving. Serve it with mashed potatoes and a crispy salad on the side.
Ingredients
Method
- Rub some salt into the skin of the duck breasts.
- Put the breasts, skin-side down, in a cast iron frying pan and fry for about 8-10 minutes over medium-high heat or until the skin is golden brown. Flip the breasts over to sear them, then transfer them to a plate.
- Meanwhile, chop the beetroot and onion. Rinse the blackberries.
- Heat the oven to 180°C.
- Discard most of the duck fat from the pan, then add the beetroot and onion. Fry for about 5 minutes, then add the oregano, a drop of water and the 2 Tbsp of balsamic vinegar. Cook for another 5-8 minutes, until the beetroot has become tender.
- Transfer the mixture to an oven-proof dish. Scatter the blackberries on top and mix with a spoon. If the mixture is too dry add a splash of water or red wine (the blackberries will release their juice, so no need to add too much water).
- Put the duck breasts on top, season with pepper and drizzle with the remaining balsamic vinegar. Bake for 10-15 minutes in the oven (depending on how well done you like your duck and how thick the fillet is).
- Serve the duck with the beetroot and blackberry sauce.