Duck Breast with Spiced Blackberries & Balsamic Vinegar
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 44 duck breasts, 500g fresh blackberries (picked from the top of the bush!), 2 pieces of star anise, 2tbsp balsamic vingegar, salt and black pepper
MethodPreheat the oven to Gas Mark 7, 425oC, 220oCPrick 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!