Description
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.