Duck Breast with Potatoes, Spinach and Berry Sauce
If you’re looking for a show-stopping dinner recipe to impress your guests, look no further than this delicious duck breast with potatoes, spinach, and berry sauce. This dish perfectly balances rich and savory flavors with a hint of sweetness from the berry sauce.
The flavors and textures are a harmonious blend of rich, savory, and sweet notes, creating a delicious and sophisticated taste experience. The duck breast is tender and juicy, with a crispy skin that adds a delightful crunch.
The blueberry sauce is a great complement to the star of the dish, providing a sweet and tangy flavor that complements the savory elements. This combination of flavors and textures creates a luxurious and indulgent experience that will impress any food lover.
Duck Breast with Potatoes, Spinach and Blackberry Sauce
Ingredients
- 1 piece duck breast
- 150 g potatoes
- 40 g spinach
- 30 ml milk
- ¼ garlic clove
- 1 tsp flour
- 25 g blackberries
- 30 ml red wine
- 30 g butter
- salt
- pepper
Instructions
- Prepare the duck breast: cut off the excess fat, carefully remove the skin and season with salt and pepper. Cook on the skin side in a pan over low heat, until crispy (remove the excess fat from the pan from time to time to avoid burning). Turn on the other side and transfer to a preheated oven for 6-8 minutes at 180°C (355°F).
- Peel the boiled potatoes and cut them into cubes. Fry the potatoes in a hot pan with the fat left from frying the duck breast and add salt.
- Rinse and clean the spinach. Put a little butter in a hot pan and sauté the spinach. Add the minced garlic, salt, pepper, and flour. Mix for half a minute and then add the milk. Allow to cook for a bit, then blend everything together.
- Add the red wine to the same hot pan used to cook the duck breast. Add the berries and reduce the sauce by half. Then add the butter and continue cooking until the sauce starts to thicken.
Notes
Related: Smoked Duck Salad with Feta & Blackberry Sauce
Related: French Roast Duck with Orange Sauce
Related: Canard à la Presse (Pressed Duck)
Related: Roasted Duck Legs with Carrot Purée & Homemade Onion Jam
Related: Duck Liver Pâté with Cointreau
