A delicious dinner party worthy meal made in under 30 minutes! I was inspired to make this after seeing a gorgeous recipe on @lilandlife it was duck with blueberry and apple sauce 😍 hers looked so good I thought I needed to make my own version so here it is.
2 duck breasts 200g cavolo nero chopped and tough stems removed 12 blackberries 80g wild mushrooms 1 clove crushed garlic 1 teaspoon grated ginger 1 tablespoon Willy’s Cider Vinegar 1 teaspoon red currant jelly ⠀
Season the duck breast generously and place in a cold pan skin side down. Now turn the hob to a medium heat and cook for 5-7minutes until the fat starts to render and the skin is beautifully golden. Turn over and transfer to an oven of 210 degrees for 5 minutes. Remove from the oven and leave the duck to rest somewhere warm. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drain most of the duck fat from the pan (keep for roast potatoes 😋) and add the mushrooms. Cook on a high heat for 3-5 minutes depending on the size. Set aside and keep warm. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add a little oil if needed, now add the garlic and ginger for 2 minutes. Place the vinegar, red currant jelly and blackberries (saving some for garnish) in the pan reduce to a low/medium heat. Stir and crush the blackberries. Keep stirring until you have a glossy sauce that has evenly combined. Add the remaining blackberries and remove from the heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Steam the cavolo nero for 5 minutes until tender and drain thoroughly. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Slice the duck and arrange on top of the cavolo nero. Sprinkle with mushrooms and drizzle with the warm sauce. Serve with potatoes.