Recipe: Joe's duck breast with summer berries

Summer Duck.JPG

Joe Shannon, Executive Head Chef at the Radisson Blue Hotel and Spa, Sligo shares exclusive recipes you can make at home

Serves 4

You will need

4  boneless duck breast fillets, skin on

Salt and freshly ground black pepper

4 tbap of Irish Rapeseed oil (Or use your favourite oil)

100ml balsamic vinegar

100ml red wine

100ml chicken or duck stock

200g brown sugar

6 sprigs fresh rosemary

400g berries: blueberries, raspberries or blackberries

100g  Irish butter

 Method

1. Season the duck with salt and pepper. Heat the oil in a large pan over medium-high heat. Brown the duck breast, skin side first, then flip over and cook for 1- 2 minutes.

2. Place duck on a baking tray and cook in oven at 180˚c for 10 to 15 minutes. To the pan add the balsamic vinegar and red wine and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries (keep 3 or 4 pieces for garnish) and cook for 3 minutes.

3. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around, along with some of the fresh whole fruit as a garnish.

 

 

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