Duck Breasts With A Port And Berry Sauce….

Fancy trying out this Duck Breasts With A Port And Berry Sauce recipe out?

Serves 4


  • 4 duck breasts
  • 1 tbsp oil
  • salt and ground black pepper
  • 200ml/7floz Port
  • 2tbsp redcurrant jelly
  • 2tsp concentrated liquid beef stock
  • 50g/2oz unsalted butter
  • 200g seasonal mixed berries
  • 1tsp arrowroot


  • Preheat the oven to 220 C/425 F/Gas Mark 7. 
  • Coast the duck breasts in the oil and season with salt and pepper. 
  • Place a large frying pan over a high heat and lay the duck breasts skin side down in the hot pan. 
  • Fry for 2 minutes then turn over and fry for a further 2 minutes. 
  • Transfer the duck to a roasting tin and bake for 10 minutes.
  • Bring half the Port to the boil in a saucepan and simmer until reduced by half. 
  • Add the remaining Port, return to the boil then simmer until reduced by half again. 
  • Add the redcurrant jelly and stock and stir until the jelly has melted.
  • Remove the saucepan from the heat and gradually whisk in the butter a little at a time. 
  • Blend the arrowroot with 1 tablespoon of cold water and add to the saucepan with the berries. 
  • Return to the heat and simmer for 2 minutes until the sauce has thickened and is glossy.
  • Allow the duck breasts to rest for 10 minutes before slicing. 
  • Serve the duck with bubble and squeak rostis, green beans and the berries.

Recipe and photo credit by – Seasonal Berries


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.


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