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Chargrilled Duck Breast with Broccoli and Blackberry Sauce

Succulent duck breast oven-roasted and served with a tangy blackberry reduction and tender blanched sprouting broccoli.

DinnerDuckHigh ProteinBlackberriesLow Carb

Estimated Nutrition

Per Serving Total
Calories 445.6 kcals 445.6 kcals
Carbohydrates 26.2 grams 26.2 grams
Fat 23.4 grams 23.4 grams
Protein 24.8 grams 24.8 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
15
g
Brown Sugar
CondimentsSauces
15
ml
Red Wine Vinegar
Fruits
100
g
Blackberries
For the sauce
Liquids
50
ml
Red Wine
Meat
125
g
Duck Breast
Skin-side down for searing
NutsSeeds
1
pinch
Salt
For seasoning duck
1
pinch
Black Pepper
Freshly ground, for seasoning duck
1
pinch
Salt
For the sauce
1
pinch
Black Pepper
For the sauce
Vegetables
50
g
Sprouting Broccoli
Blanched and seasoned

Steps

  • Preheat the oven to 200°C.
  • Heat an ovenproof griddle pan over a medium heat.
  • Season duck with salt and pepper and sear skin-side down for 5 minutes.
  • Turn the breast and roast in the oven for 10 minutes until cooked through.
  • Combine sauce ingredients in a frying pan and simmer for 6 minutes.
  • Place blanched broccoli on a plate, top with duck, and drizzle with sauce.