Duck Breast with Potatoes, Spinach and Blackberry Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
28 mins
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Total Time
39 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
French
Duck Breast with Potatoes, Spinach and Blackberry Sauce
Description
Duck Breast with Potatoes, Spinach and Blackberry Sauce begins by cooking the duck breast skin-side down over low heat to crisp the fat without burning, then finishing it in the oven to a medium doneness. Potatoes are peeled, boiled, cubed, and fried in the duck fat left in the pan for crispy edges and infused flavor. Spinach is sautéed with butter and garlic, then thickened with a touch of flour before adding milk to create a light, creamy consistency. The sauce simmers down red wine with fresh blackberries and finishes with butter for a glossy texture and balanced sweetness and acidity that enhances the rich duck and verdant spinach.
This composed plate highlights a contrast of textures: crisp duck skin, tender potatoes, and silky spinach with bright berry sauce. The combination suits a main course with balanced savory and fruity notes that make the meal feel complete and thoughtfully paired.
Ingredients
- 1 piece duck breast
- 150 g potato
- 40 g spinach
- 30 ml milk
- ¼ garlic clove
- 1 tsp flour
- 25 g blackberry
- 30 ml red wine
- 30 g butter
- salt
- black pepper
Instructions
- Prepare the duck breast: cut off the excess fat, carefully remove the skin and season with salt and pepper. Cook on the skin side in a pan over low heat, until crispy (remove the excess fat from the pan from time to time to avoid burning). Turn on the other side and transfer to a preheated oven for 6-8 minutes at 180°C (355°F).
- Peel the boiled potatoes and cut them into cubes. Fry the potatoes in a hot pan with the fat left from frying the duck breast and add salt.
- Rinse and clean the spinach. Put a little butter in a hot pan and sauté the spinach. Add the minced garlic, salt, pepper, and flour. Mix for half a minute and then add the milk. Allow to cook for a bit, then blend everything together.
- Add the red wine to the same hot pan used to cook the duck breast. Add the berries and reduce the sauce by half. Then add the butter and continue cooking until the sauce starts to thicken.
Notes
User Reviews
Overall Rating
4.9
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