4.9 from 147 votes
Duck Breast with Potatoes, Spinach and Blackberry Sauce
This dish pairs crispy-skinned duck breast with pan-fried potatoes cooked in rendered duck fat and a creamy spinach preparation with garlic and a hint of flour to thicken. Its standout element is a blackberry and red wine sauce finished with butter, adding a glossy, fruity richness. The duck skin renders slowly to develop crispness, while the sauce’s balance of tart berry sweetness and wine depth complements the meat and vegetables for a composed, flavorful plate.
Prep Time
10 mins
Cook Time
28 mins
Total Time
39 mins
Servings:
1
serving
Course:
Main Course
Cuisine:
French
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.
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