Speedy, succulent and sound. No getting up at the quack of dawn to make this beauty.
For the drunken duck: 4 duck breasts, generous pinch of coriander, large dash of cinnamon, pinch of nutmeg.
For the boozy berries : glass and a half of port, glass of beef stock, 2 tbsp berry jam, 2 tbsp redcurrant jelly, 1tsp arrowroot , generous cup of mixed frozen berries, salt/pepper
- Trim the duck fat from the breasts then score the skin using a sharp knife. Mix the coriander, cinnamon and nutmeg and rub over the scored skin.
- Heat a frying pan until very hot. Place the breasts skin-side down and fry until crispy. Press down on them to release the juices. Flip over and flash fry the other side.
- Transfer the breasts to a roasting tin and bake for ten minutes in a 220 degree oven. Remove and rest.
- Meanwhile, pour the port, stock, jelly and jam into a pan. Bring to the boil then simmer until reduced by half.
- Blend the arrowroot with a tablespoon of water and add to the pan along with the berries. Bring to the boil then simmer until the sauce is thick and glossy. Season as desired.
- To serve, slice the duck and place on a warmed plate. Inebriate by dowsing in the boozy berry sauce.
- Serve with fondant or roast potatoes and green beans. Yum. So berry drunk.