Duck breast is so robust and succulent, it just loves being lavished with the sweet, rich juices of blackberries or raspberries and the intense flavours of fresh woodland mushrooms. The spice rub on the crispy skin adds to the intense flavours. This is a really indulgent lunch – best not to have a first course.
- 1kg baby potatoes
- 4x300g duck breasts
- 500g wild mushrooms, roughly torn
- 2 red chillies, deseeded and diced
- 4 tablespoons balsamic vinegar
- 500g baby spinach
- 4 tablespoons olive oil
- 3 tablespoons Cajun seasoning
- 2 tablespoons cracked black pepper
- 3 tablespoons cumin
- 2 tablespoons sea salt
- 3 tablespoons paprika
- 1 red onion, roughly sliced
- 100ml red wine
- 500ml veal stock
- 100g raspberries
1 Cook off your baby potatoes and leave to cool. Then slice them.
2 To make the jus, sweat off the red onion until they are just caramelised and then add the red wine and reduce by half. Once this is done, add your veal stock and reduce again by half – this should take about 30 minutes in total. Strain the jus and leave to one side
3 For your spice mix, combine all ingredients into a pestle and mortar.
4 Preheat your oven to 180ºC/gas mark 4, then score the fat on the duck breast and trim any sinew. Seal on a pan until all the fat renders down and then coat in the spice mix. Cook in the oven for eight minutes. Once cooked, leave to rest for four to five minutes.
5 Add olive oil to a new pan and sweat off the chillies and mushrooms, then add the potatoes. Add the balsamic vinegar, followed by the spinach. Heat up your jus and add the raspberries into it. Carve the duck breast and serve.
Tip: Do not boil the jus once the raspberries have been added. The first three steps can all be done the day before.
Photography credit: Harry Weir, assisted by Brian Clarke
Recipe credit: The Duck at Marlfield House