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Duck Breast with Spiced Blackberries & Balsamic Vinegar

Written by Laura Wharton on

Forage your blackberries before the season ends and make this fabulous recipe courtesy of National Summer Fruits of Matfield. This is a countrywide co-operative, which represents the growers of British fruits.

Indredients Serves 4
4 duck breasts, 500g fresh blackberries (picked from the top of the bush!), 2 pieces of star anise, 2tbsp balsamic vingegar, salt and black pepper

Preheat the oven to Gas Mark 7, 425oC, 220oC
Prick the duck breasts all over with a fork.
Make a bed of blackberries in a shallow roasting tin and bury the star anise amongst the fruit.
Rub the duck skin with plenty of salt and sit the breasts on the blackberries.
Roast in the oven for 30-40 minutes.  
Meanwhile, remove the star anise from the blackberries, add the balsamic vinegar, then puree the fruit with the duck juices until smooth. Rub the sauce through a sieve to remove the pips and season to taste.  Slice the duck breasts and serve them in a pool of sause.  A risotto makes a good accompaniment to this dish.  Enjoy!


Laura Wharton

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