Duck Breast with Blackberry & Bay Sauce with Dauphinoise Potatoes
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
45 minutes
A rich meat and crispy skin makes organic duck breast a real joy to eat. @Family Fork shows us how to create delicious flavour combinations within this dish that would be a delicious treat for 14th February.
Ingredients
For The Duck
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2 x 260g organic duck breasts (skin pricked all over with a toothpick and then scored)
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salt
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100g fresh blackberries
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1 tablespoon of balsamic vinegar
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150ml chicken bone broth
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2 tablespoons blackberry jelly preserve
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8 bay fresh leaves
For The Potatoes
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750g potatoes, peeled and cut into 2-3ml thick slices
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250ml double cream
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150ml whole milk
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50g gruyère, grated
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3-4 cloves garlic, sliced
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8 fresh bay leaves, each folded in half – this helps release the flavour into the sauce
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salt and pepper
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teaspoon of fresh or preserved sliced truffles/ a drizzle of good quality truffle infused oil will suffice
Directions
Preheat oven to 170°C
In a large sauce pan, warm the cream, milk, garlic and a little salt and pepper
When the garlic is tender, add the potatoes, cover with a lid and cook over a low medium heat for a further 10-12 mins. Take care not to let anything catch, give it a stir every now and then
Add the potatoes carefully to a baking dish, dotting the layers here and there with the truffle, or a drizzle of truffle oil.
When all the potatoes are flat, sprinkle with the Gruyère and bake for 40-50 mins until the potatoes are tender and the top of the gratin is golden and bubbling
For the the duck, pat the ducks breasts dry with kitchen paper and season with salt
In a cold non stick frying pan, lay the duck skin side down and heat slowly on a medium heat, for 15 minutes. You can remove some of the fat from the pan carefully with a spoon, it will help to crisp the skin (plus you can keep it for amazing roasties!)
When the skin is crisp and brown, flip the duck and cook for a further 8 minutes. The perfect internal temperature for duck is around 60°C - 65°C. See footnote
Remove from the pan and rest in foil
For the sauce, in the pan used to cook the duck, deglaze with the balsamic vinegar followed by the chicken stock
Add the blackberry jelly, bay leaves and bring to the boil, reducing by about a third
Add the blackberries, turn the heat down and cook until they soften, remove the bay leaves. It will be slightly syrupy
To serve, warm some plates and slice the duck breast, plate some sauce and add the sliced meat - it should be lovely and pink