Peppered Duck with Berry Sauce

Charmaine Lu -
  • 2 duck breasts
  • 2 tbsp peppercorns
  • 3 tbsp port
  • 2 tbsp red wine vinegar
  • 4 tbsp blackcurrant jam or similar berry conserve
  • 200g broccoli
  • Score the skin of the duck and press in the peppercorns. Season with salt, then pan-fry on a high heat for 6 mins until the skin is crisp, before flipping and frying for 4 mins more. Remove, and set aside to rest. Drain the fat from the pan.
  • Add the port, vinegar and jam to the pan. Bubble for 2 mins to thicken, then season well. Meanwhile, boil the broccoli for 3 mins, then drain and set aside. Slice the rested duck breasts on the diagonal, spoon over the jammy sauce and serve with broccoli and mashed potatoes - delicious!
15 mins
2 serving