Duck Breasts with Blackberry and Apricot Sauce
Duck Breasts with Blackberry and Apricot Sauce
 Prep Time ~ Overnight | Cooking Time ~35-40 mins |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 6 |
Tip~
Ingredients
6 boneless duck breasts
4oz / 115g dried apricots
¼ pint / 150ml water
4oz / 115g fresh blackberries
2 level teaspoons soft brown sugar
1 ½ oz / 40g butter
½ pint / 285ml dry white wine
1 level teaspoon green peppercorns
Salt and pepper
Method
- Cover the dried apricots with water and soak them overnight.
- Drain the apricots and put them into a pan with the ¼ pint water.
- Cover and simmer gently for 20 minutes, until soft.
- Blend the cooked apricots, blackberries and sugar in a blender until smooth.
- Fry the duck breasts gently in the butter for 5 - 10 minutes, until evenly coloured on all sides.
- Add the white wine, green peppercorns and seasoning to taste, simmer for 5 minutes.
- Stir in the apricot and blackberry puree and simmer gently, covered, for 10 - 15 minutes until the duck is quite tender.
- To serve: remove duck to warmed serving plates, spoon over the sauce and garnish with apricot halves and watercress.