DUCK BREAST WITH BERRY SAUCE & MAPLE VEGETABLES

Recipe by : Le Fit Cook
Wine pairing : Laguna de la Nava Reserva 2016
Output: 2 portions
Preparation time : 35 min
Cooking time : 35 min

Ingredients

Duck and vegetables 

• 350 g duck breast (or 1 large duck breast) 
• 4 carrots, halved lengthwise 
• 4 parsnips, halved lengthwise 
• 2 tbsp (30 ml) maple syrup 
• ½ lemon (zest & juice) 

Sauce

• 1 cup (250 ml) frozen fieldberries 
• 2 cinnamon sticks 
• 2 star anise 
• 1 tbsp (15 ml) fennel seeds and/or coriander seeds 
• 1 rosemary sprig 
• 1 tbsp (15 ml) balsamic vinegar 
• 2 tsp (10 ml) cornstarch 

Steps

1. Preheat oven to 400. 
2. On a parchment-lined baking sheet, place carrots, parsnips, maple syrup and lemon juice. Add a drizzle of oil and season with salt and pepper. Mix well to coat and bake for 35 minutes. 
3. Place the duck breast on a plate. Season with salt and pepper. 
4. Place duck breast skin side down in a frying pan over low heat. Cook for 4 minutes, then turn the duck breast over and continue cooking for a further 3 minutes. 
5. Send the duck breast to the oven with the carrots to finish cooking for 5 to 15 minutes, depending on size and desired doneness. Allow to rest for 5 minutes before slicing. 
6. Place spices in a tea bag. 
7. Remove the duck fat from the pan. 
8. In the same pan, over medium heat, add the frozen field berries. Cook for 2 minutes before adding the spice-filled tea bag, rosemary sprig, balsamic vinegar and 1 cup (250 ml) water. 
9. Bring contents of skillet to a boil, cover, turn heat to low and simmer for 15 minutes. Remove tea bag and rosemary sprig. 
10. Dissolve cornstarch in 2 tbsp (30 ml) water and add to pan to thicken sauce (pan contents should still be hot). 
11. Serve duck breast slices with maple vegetables and wild berry sauce.  

Tip

I served this dish with the sauce at the bottom of the plate, so that the slices of duck breast would take center stage. This makes for a more spectacular presentation and gives a good idea of how our meat is cooked.