Peppered Duck Breast with Blackcurrant Sauce

Posted by Angharad Underwood on

We love this recipe from delicious.magazine , a quick, speedy delicious supper for mid week guests. We've amended it slightly, adding our own delicious award winning Blissfully Blackcurrant Sirop or Blissfully Blackcurrant jam, both work beautifully.

Ingredients - serves 2

  • 2 duck breasts
  • 2 tbsp Szechuan peppercorns
  • 3 tbsp port
  • 2 tbsp red wine vinegar
  • 4 tbsp of our Blissfully Blackcurrant Jam or our award winning Blissfully Blackcurrant Sirop
  • 200g tenderstem broccoli


  1. Lightly score the skin of the duck breasts. Press the peppercorns into the skin and season with salt.
  2. Pan-fry skin-side down over a high heat for 6 minutes, until crisp, then turn over and fry for 4 minutes more. Remove and set aside to rest. Pour the fat out of the pan.
  3. Add port, red wine vinegar and Blackcurrant Conserve to the pan. Bubble for 2 minutes until thickened, then season to taste.
  4. Meanwhile, bring a small pan of salted water to the boil and cook the broccoli for 3 minutes, until tender, then drain and set aside.

Slice the duck breast on the diagonal, spoon over the blackcurrant sauce and serve with the broccoli and some mash, if you like.

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