Duck Breast with Beetroot and Blackberries

Charmaine Lu -

  • Pinch of Chinese five-spice powder
  • 2 whole duck breasts, skin-on
  • 2 diced beetroot
  • 3 thyme sprigs
  • 1 sliced red onion
  • 2 tbsp balsamic vinegar
  • 200g fresh or frozen blackberries
  • 1 tbsp butter
  • Mashed potato, to serve
  • Rub the five-spice with some salt and pepper all over the duck breasts, then fry skin-side down in an ovenproof frying pan for 10 mins or until the skin is golden and rendered. Flip, fry for 3 mins more, then transfer to a plate.
  • Heat the oven to 200C. Drain all but 2 tbsp of duck fat from the pan and tip in the beetroot and a splash of water to cook for 15 mins, or until tender. Add the onion and thyme, fry for 10 mins more, then add 100ml of water and the vinegar to the pan. Nestle in the duck breasts and blackberries, then cook in the oven for 10 mins.
  • Remove the pan from the oven and transfer the duck to a board to rest. Stir the butter into the pan mixture and season well. Slice the rested duck breasts, return to the pan and gently turn to coat in the sauce. Serve with mashed potatoes and enjoy!
30 mins
2 serving