Duck with blackberry and red wine compote

For a simple but luxurious dish try Antony Worrall Thompson's recipe for pan-fried duck with blackberry sauce
By Antony Worrall Thompson
Duck with blackberry and red wine compote
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 4 duck breast
  • 1 tbsp vegetable oil
  • 1 tsp sea salt
  • 225 g purple sprouting broccoli, to serve

For the blackberry and red wine compote:

  • 700 g blackberries
  • juice of 2 lemons
  • juice of 1 oranges
  • 90 g caster sugar
  • 750 ml red wine
  • 90 ml blackberry liqueur
  • 1 tbsp chopped mint


1. First make the blackberry compote. In a food processor blend 350g of the blackberries with the lemon juice and orange juice to a smooth puree.2. Strain the resulting puree through a fine sieve into a non-reactive saucepan.�Add the sugar and red wine to the blackberry puree and bring to a boil over a medium heat. Reduce the heat and simmer, skimming off any scum, until the puree is reduced to about 450ml. Set aside to cool.3. Brush the duck breasts with the oil and lightly season with sea-salt. Using a sharp knife score the breasts diagonally.4. Heat a heavy-based frying pan until hot. Add the duck breasts, skin side-down and cook for 10 minutes.5. Turn the breasts over and cook for a further 2-3 minutes. Remove the breasts from the pan and keep warm.6. Pour off a little of the fat from the frying pan. Add in the blackberry compote and heat through, scraping the bottom of the pan with a wooden spatula, to de-glaze the pan.7. Once the compote is heated through add the remaining blackberries, the blackberry liqueur and the mint.8. Place the duck breasts on two warm serving plates. Spoon the blackberry sauce around the duck breasts, garnish with broccoli and serve at once.

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