Five-spice duck breasts

I used Quack a Duck duck breasts available from New World Supermarkets. If preferred, prepare the sauce a day ahead and reheat.

Blackberry sauce

1	Shallot, finely diced
1 Tbsp	Olive oil
4 Tbsp	Brown sugar
4 Tbsp	Red wine vinegar
2 cups	Blackberries, fresh or frozen (Main)
1 cup	Chicken stock

Duck

4	Duck breasts (Main)
3 tsp	Chinese five spice, use up to 4 tsp (Main)
2 Tbsp	Finely grated root ginger
4	Garlic cloves, crushed

Directions

1. To make the sauce, sauté the shallot in the oil in a small saucepan, until softened. Add the brown sugar and vinegar and half the blackberries and simmer for 4-5 minutes until the berries are soft. Mash and add the chicken stock. Simmer until reduced by half. Sieve to remove the seeds.
2. To cook the duck, first preheat the oven to 220C.
3. Divide the breasts into two. Score the skin in a diamond pattern as you would for a ham. Sprinkle evenly all over with salt and the five-spice powder. Make a paste with the ginger and garlic and rub into the skin.
4. Heat a heavy, non-stick frying pan on medium. Place the duck breasts skin-side down and cook until the fat has rendered and the skin is golden brown, about 7 minutes.
5. Cook the duck in the oven for 10-12 minutes. Rest for 5 minutes before slicing.
6. Add the remaining blackberries to the sauce and heat through. Serve with the duck.

More of Jan's Christmas recipes

• Slow-cooked Moroccan turkey
• Whole cauliflower with puy lentils