2 duck breasts, about 400 g/1 lb each
250 g/8.8 oz fresh blackberries
100 g/3.5 oz sugar
12 boiled potatoes wrapped in bacon
Juice of 1 orange
1 teaspoon of white PORTADA Medium Sweet
Sear the duck breasts on either side until rare and place to one side. Over a low heat, mix the blackberries, the wine and the orange juice, leaving to bubble until resembling jam. In a little of the olive oil, sauté the potatoes until golden. Cut the duck breast into thin slivers, heat in the oven for 2 to 3 minutes at 200ºC /392ºF before leaving to cool slightly. Lay the duck on a plate and add the pre-warmed sauce. Sprinkle with salt flower and garnish with Provencal herbs before serving.
Complement with Consensus