• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: Serves 2
• 1 tsp sea salt
• 2 tsps demerara sugar
• 1 garlic clove, crushed
• 1 tsp ground cinnamon
• 1 tbsp cornflour or arrowroot
• 1 small onion, finely chopped
• 100ml (5 tablespoons) red wine
• 1 tsp Chinese five-spice powder
• 250g mixed berries, fresh or frozen
• 75ml Massel chicken style liquid stock
• 100ml (5 tablespoons) creme de cassis*
• 2 (about 200g each) boneless duck breasts
- Score the duck by making three slashes through the skin, not the flesh. Heat a non-stick frying pan over medium heat, add the duck skin-side down and cook until light golden and most of the fat has been rendered. Transfer to a board, discard most of the fat and allow to cool.
- Combine the five spice, sugar and cinnamon, then press the mixture into the skin of the duck with your hands. Season with the sea salt and pepper. Return the duck to the pan and cook flesh-side down over low-medium heat for 3-4 minutes, then set aside to rest.
- Place the cornflour and 2 tablespoons cold water in a jug, stirring to dissolve. Add wine, creme de cassis and stock.
- Drain all but 1 tablespoon of duck fat from the pan. Add the garlic and onion to the pan and cook for 1 minute. Add the red-wine mixture and cook over low heat for 1-2 minutes. Add half the berries and cook for 2-3 minutes. Press the mixture through a sieve and discard the solids.
- Reheat, adding remaining berries before serving. Season, then place the duck under a hot grill and grill skin-side up until just starting to crisp. Rest for a few minutes, then slice thinly. Serve with a potato galette and a little of the sauce drizzled over.
This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/duck-breasts-berries/8a662116-a6b3-4780-a0a0-c1b1fa4097eb