Duck with Sweet and Sour Jam Sauce

An easy and simple sweet and sour duck recipe that makes an impressive dinner party main. Serve with mash!

by Bonne Maman

Ingredients
Method

Ingredients

- 2 Duck breasts
- 4 Pickled onions
- 2 Tbs Bonne Maman blackberry conserve
- 80 ml Chicken stock
- 2 Sprigs Fresh thyme
- Salt and pepper
- 1 Radicchio

Method

1

Preheat the oven to 180°C.

2

Remove duck from the fridge 40 minutes before cooking and score the skin with a criss-cross pattern. Pat the duck dry with paper towelling and season with salt and pepper.

3

Add duck breasts to a cold pan, skin-side down. Start the cooking process on a low heat and gradually bring the heat up. Your aim is to render the fat and form a crispy golden skin; this should take 6-8 mins. Turn and cook the other side for 1 minute.

4

Place duck on a tray skin side-up and transfer to the oven and cook for a further 6–8 minutes.

5

In the meantime, drain off most of the fat from the pan and add the radicchio quarters. Grill for 3-4 minutes on each side and reserve on a plate.

6

Cut the pickled onions in half and separate the layers of onions.

7

Once the duck is cooked, transfer to a plate and rest in a warm spot for a further 3–4 minutes.

8

For the sauce, add the onion to the pan over a medium-high heat. Caramelise for a few minutes before adding pickling juices, followed by the Blackberry Conserve. Deglaze the pan with the chicken stock and add the thyme. Reduce by ⅓ and check seasoning.

9

Slice the duck and add any juices to the pan.

10

Serve the duck with a spoonful of mash, a wedge of grilled radicchio and Blackberry sauce.

Comments & Ratings

More Bonne Maman recipes

	2	Duck Breasts
	4	Pickled Onions
	2 Tbs	Bonne Maman Blackberry Conserve
	80 ml	Chicken Stock
	2 Sprigs	Fresh Thyme
	0	Salt And Pepper
	1	Radicchio

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Duck with Sweet and Sour Jam Sauce

Ingredients

Method

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Comments & Ratings