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Mary Berry Duck Breast

Mary Berry Duck Breast recipe
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Mary Berry’s duck breast recipe features tender duck breasts cooked until the skin is crispy and the meat is juicy. Often paired with a fruit-based sauce, such as orange or cherry, this dish offers a delightful combination of savory and sweet flavors.

Ingredients

For the Duck:

  • Duck breasts (2 large): Skin-on for crispiness.
  • Salt and black pepper: To season.
  • Olive oil (1 tablespoon): For searing.

For the Sauce:

  • Orange juice (150ml): Freshly squeezed for tanginess.
  • Chicken stock (150ml): Adds depth to the sauce.
  • Honey (1 tablespoon): For a touch of sweetness.
  • Balsamic vinegar (1 tablespoon): Balances the flavors.
  • Cornflour (1 teaspoon, mixed with water): To thicken the sauce.

Instructions

Step 1: Prepare the duck

  • Pat the duck breasts dry with paper towels.
  • Score the skin in a crisscross pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.

Step 2: Sear the duck

  • Place the duck breasts skin-side down in a cold frying pan. Heat the pan over medium heat, allowing the fat to render and the skin to become crispy. Cook for 6–8 minutes, draining excess fat as needed.
  • Turn the duck breasts over and cook for another 3–4 minutes for medium-rare, or longer if preferred.

Step 3: Rest the duck

  • Remove the duck breasts from the pan and cover loosely with foil. Let them rest for 5 minutes to retain their juices.

Step 4: Make the sauce

  • In a small saucepan, combine the orange juice, chicken stock, honey, and balsamic vinegar. Bring to a simmer and reduce slightly.
  • Stir in the cornflour mixture and cook for 1–2 minutes until the sauce thickens. Adjust seasoning if needed.

Step 5: Serve

  • Slice the duck breasts diagonally and arrange on a plate. Drizzle with the sauce and serve immediately.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-duck-breast/