murphyscreek
Veteran
Recipe
Ingredients
2 duck breasts
1 tsp butter
4 dry juniper berries cracked with spoon
1/2 cup raspberry jam
120gms fresh whole blackberries
1 finely chopped shallot
1/4 cup red wine vinegar
1/2 cup chicken stock
15 gms (1 large square) dark 90% chocolate grated
Salt and pepper
Method
Lightly score skin side of duck breasts in a crisscross pattern and season liberally.
In a small cold frypan, place breasts skin side down, and turn on heat to medium.
Allow fat to slowly render out until skin is crispy.
Remove breasts from pan, and drain off most the fat.
Return breasts flesh side down and cook to desired state (I prefer mine medium rare/medium these days).
Rest breasts whilst cooking sauce.
In the same frypan, add butter, shallot and juniper berries and saute briefly.
Add vinegar, jam, and stock and simmer until reduced by half...about 5 minutes.
Strain sauce in to a small saucepan and bring back to simmer.
Add whole blackberries, and simmer briefly just until berries soften but remain whole.
Turn off heat, and stir in the bitter chocolate.
Slice breast and serve with whole blackberries and generous amount of sauce.