Blueberry Sauce for Duck

Ingredients

• 4 duck breasts
• 200 g blueberries
• 150 ml red wine
• 150 ml chicken or duck stock
• 1 large shallot
• 20 g unsalted butter
• 1 tbsp redcurrant jelly
• 3 sprigs fresh thyme
• 1 pinch salt
• 1 pinch black pepper

Contains: milk, sulphites.

Method

1. Score the duck skin in a crosshatch pattern and season well with salt and pepper. Place skin-side down in a cold frying pan and turn the heat to medium. Cook for 8–10 minutes until the skin is crisp and most of the fat has rendered.
2. Flip and cook for a further 4–5 minutes for medium-rare, or to your liking. Rest the duck loosely tented with foil for 10 minutes.
3. Pour off most of the duck fat from the pan, leaving about 1 tbsp. Soften the shallot in the fat over medium heat for 3–4 minutes.
4. Add the red wine and thyme, bring to a boil and reduce by half. Add the stock and reduce again by a third.
5. Stir in the blueberries and redcurrant jelly. Cook for 5 minutes until the berries have burst and the sauce is glossy. Remove the thyme sprigs.
6. Remove from the heat and whisk in the cold butter. Season to taste. Slice the rested duck and serve with the blueberry sauce spooned over.