I’m a real fan of combining fruit and meat and this recipe works particularly well because the sharpness of the fruit cuts through the slight greasiness of the duck. I managed to find a vacuum packed breast of Barbary duck for this recipe and it was more than enough for two people. The summer fruits came from a frozen packet containing black currants, red currants, blackberries, cherries, raspberries and strawberries.
- 1 breast of Barbary duck about 400g
- 2 sprigs of fresh rosemary coarsely chopped
- 150 ml beef stock
- 100ml ruby port
- 100g summer fruits
1.Pre-heat the oven to 200°C. Using a very sharp knife, score the skin of the duck diagonally in opposite directions to form a diamond pattern. Place the duck skin side down in a hot frying pan and cook for 2-3 minutes until the skin browns and the fat begins to run.
2.Transfer the duck to an oven proof dish and roast, skin side up, for 10-15 minutes. This will leave the meat pink. Cook for a little longer if you prefer well done.
3.Meanwhile make the sauce. Place the port, stock and rosemary in a small sauce pan and boil rapidly for about 10 minutes until you are left with about 2 tbls of slightly sticky liquid. Add the fruit and any juice and bring to a gentle boil.
4.When the duck is cooked, remove from the oven and allow it to rest for a few minutes before slicing on the angle. Transfer the sliced duck to warmed serving plates and spoon the sauce over and around.
Serves 2
Preparation time: 5 minutesCooking time: 15-20 minutes