A delicious partnership between duck breast and berries!
Ingredients for 10 servings
10 duck breasts
30g of herbs (thyme,sage,oregano)
salt and pepper
Pat the duck breasts dry with kitchen paper then score the skin of the duck in a diamond shape. Season the breasts with salt and herbs.
Heat some oil into a large pan and fry the duck breasts for 6 minutes until the fat is yielded, then poor the fat with a spoon over the duck breasts (spare some fat for the sauce) and cook for another 5 to 10 minutes on each side, depending on how rare you want the meat to be. Then take the pan off the fire and allow the duck to rest while you prepare the sauce.
Ingredients for berries sauce
500g of berries, 300ml of red wine, 20g of sugar, 300ml of poultry stock or the fat from the duck, salt and pepper, 700g of green fresh asparagus
Caramelize the sugar and add chicken stock over it. Bring to the boil and then add red wine. Leave them cook for 4-5 minutes, until it thickens. At the end, add the berries and cook for another 5 minutes.
Before serving, roast the duck breasts in the oven for another 5 minutes at 180C.
Transfer duck breasts onto plates and add a spoon of berries sauce on top of each one. They can be accompanied by buttered potatoes.