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Duck Breast with Blackberry & Bay Sauce with Dauphinoise Potatoes

A rich meat and crispy skin makes organic duck breast a real joy to eat. @Family Fork shows us how to create delicious flavour combinations within this dish that would be a delicious treat for 14th February.

Duck Breast with Blackberry & Bay Sauce with Dauphinoise Potatoes

A rich meat and crispy skin makes organic duck breast a real joy to eat. @Family Fork shows us how to create delicious flavour combinations within this dish that would be a delicious treat for 14th February.

  • Serves: 2
  • Prepare: 15 Minutes
  • Cook: 45 Minutes
  • Difficulty: medium

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC DUCK?

By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.

Ingredients

FOR THE DUCK

  • 2 x 260g organic duck breasts (skin pricked all over with a toothpick and then scored)
  • salt
  • 100g fresh blackberries
  • 1 tablespoon of balsamic vinegar 
  • 150ml chicken bone broth or stock
  • 2 tablespoons blackberry jelly preserve
  • 8 bay fresh leaves

FOR THE POTATOES

  • 750g potatoes, peeled and cut into 2-3ml thick slices 
  • 250ml double cream
  • 150ml whole milk
  • 50g gruyère, grated 
  • 3-4 cloves garlic, sliced 
  • 8 fresh bay leaves, each folded in half – this helps release the flavour into the sauce li
  • salt and pepper 
  • teaspoon of fresh or preserved sliced truffles/ a drizzle of good quality truffle infused oil will suffice

Method

  1. Preheat oven to 170°C
  2. In a large sauce pan, warm the cream, milk, garlic and a little salt and pepper
  3. When the garlic is tender, add the potatoes, cover with a lid and cook over a low medium heat for a further 10-12 mins.  Take care not to let anything catch, give it a stir every now and then
  4. Add the potatoes carefully to a baking dish, dotting the layers here and there with the truffle, or a drizzle of truffle oil. 
  5. When all the potatoes are flat, sprinkle with the Gruyère and bake for 40-50 mins until the potatoes are tender and the top of the gratin is golden and bubbling
  6. For the the duck, pat the ducks breasts dry with kitchen paper and season with salt
  7. In a cold non stick frying pan, lay the duck skin side down and heat slowly on a medium heat, for 15 minutes. You can remove some of the fat from the pan carefully with a spoon, it will help to crisp the skin (plus you can keep it for amazing roasties!)
  8. When the skin is crisp and brown, flip the duck and cook for a further 8 minutes. The perfect internal temperature for duck is around 60°C - 65°C. See footnote 
  9. Remove from the pan and rest in foil
  10. For the sauce, in the pan used to cook the duck, deglaze with the balsamic vinegar followed by the chicken stock
  11. Add the blackberry jelly, bay leaves and bring to the boil, reducing by about a third
  12. Add the blackberries, turn the heat down and cook until they soften, remove the bay leaves. It will be slightly syrupy
  13. To serve, warm some plates and slice the duck breast, plate some sauce and add the sliced meat - it should be lovely and pink

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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC DUCK?

By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.

Frequently asked questions

  • Duck is a healthy type of meat filled with vitamins, minerals and antioxidants. Its’ skin is very fatty but can removed, leaving a cut of meat that is comparable in fat and calories to a skinless chicken or turkey breast.

  • Both duck and chicken are healthy choices of poultry. Duck is a lean meat, comparable in fat and calories to a skinless chicken or turkey breast. It is an excellent source of selenium and zinc, both of which encourage good cellular metabolism. Since duck is a red meat, it contains higher amounts of iron than other poultry. The fat content of duck meat is mostly healthy unsaturated fat and is an excellent source of protein.

  • Duck meat is tender, juicy, a little meaty, with a high level of fat. Duck meat has a meatier taste than chicken with a unique sweet and savoury flavour also. In comparison to turkey and chicken, duck does not have a lot of meat, yet retains a high level of nutrient. With its thick skin, this meat becomes quite crispy when cooked. It is the perfect bird meat for roasting because of its texture.

  • For any meat or poultry to be labelled organic is must have been reared in accordance with set and governed organic welfare standards. High standards of animal husbandry and welfare are critical to us at Coombe Farm Organic. We believe that animals should live their lives in an environment that offers them the opportunity to follow their natural instincts. For our ducks, that means growing in a free-range, sustainable system with access to water for swimming and grass for grazing. An active lifestyle and natural diet ensure our ducks are healthy, with strong immune systems. And that translates directly into high-welfare meat that tastes delicious.