Blackberry Recipe # 6

Ann Mulligan's Duck Breast with Blackberry Au Jus, from An Bohreen, Dungarvan

Marinade:
1 orange, quartered
2 Tablespoons raspberry vinegar
2 ounces dry white wine
2 Tablespoons light soy sauce
2 star anise pods, crushed
6 black peppercorns, crushed
4 coins fresh ginger, crushed
A pinch of Chinese 5 spice

Ingredients:
4 boneless duck breast halves, (approx. 6 ounces each)

Sea Salt
1 Tablespoon Irish honey
2 Teaspoons corn flour
½ cup homemade chicken stock
1 cup blackberries

Fresh Sage leaves for garnish

Method:
Combine marinade ingredients in a medium bowl. Squeeze oranges into ingredients and drop in rinds to allow oils to combine with ingredients.

Score duck skin with a sharp knife to create a diamond pattern. Dredge in marinade and allow to marinate for 4 hours or overnight in refrigerator.

Preheat oven to 225 C.

Remove duck from marinade and pat dry, season lightly with the sea salt. Reserve the marinade.

Heat a heavy skillet over high heat, sear breast skin side down for 1 minute. Turn over and sear 1 minute. Remove to plate and repeat until all duck are seared, reserve juices.

Drain fat from pan and add duck to pan, place in oven to cook for 10 minutes, or until crispy and duck is cooked.

Strain marinade, whisk in honey. In another bowl whisk cornflower into chicken broth. Pour reserved strained marinade into a saucepan and bring to a simmer. Whisk in broth-corn flour mixture, simmer 4 minutes whisking frequently. Add reserved duck juices, whisk to combine. Add blackberries and simmer until berries are heated.

To serve- slice each breast into 6 to 8 diagonals, spoon over sauce and garnish with a fresh sage leaf.

Note: Serve with wild rice and hazelnut pilaf, and roasted acorn squash with brown sugar and butter.

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