Pan seared duck breast with berry sauce
Dinner, Duck, Meat
One piece of duck breast
Salt and pepper
1.5 tablespoon berry jam (store bought or homemade)
1 teaspoon of cornstarch dissolved in one tablespoon of water
Salt and pepper to taste
- (juice from duck breast)
- Pad dry the duck breast. Sprinkle with salt and pepper and rub into the duck breast. Set aside for 30 min.
Place the duck breast skin down in an unheated frying pan. Turn on the heat, at low heat, leave the duck breast to pan sear for 20 minutes.
Check the skin. If it’s not yet browned perfectly, turn up the heat to medium and cook for one minute. When it’s browned, turn the duck breast and sear the meat side at low heat for 8 to 10 minutes. Make sure the sides are seared properly as well.
Set aside the duck breast on a plate to rest for around 5 to 10 minutes.
In a small saucepan, heat the jam and some of the duck fat.
Slice the duck breast. Keep the juice that came out from it. Add to the sauce and continue cooking. Adjust taste with salt and pepper. Remove from heat, add cornstarch liquid and mix well. Heat again until sauce thicken. Pour over duck breast. Done.
This recipe goes well with potato mash or grilled new potatoes.
You can score the duck skin so fat melts more easily. But I don’t mind some fat so I don’t score it.