Duck breast with berry sauce

Ingredients for 4 servings:

• 4 duck breast fillets, each about 170g
• 1 tbsp oil (sunflower oil)
• 125 ml dry white wine
• 125 g berries, fresh mixed or not thawed frozen
• 1 tbsp honey
• ¼ tsp all-spice
• e.g. salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Magrets de canard sauce aux fruits

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Score the skin of the duck breast crosswise with a sharp knife, cutting into the fat. Heat oil in a pan until very hot. Add the fillets, skin-side down, and sear for about 4 minutes, until the skin is golden brown and crispy. Transfer the seared meat, skin-side up, to an ovenproof dish and cook in the oven for 12-15 minutes. Drain any excess fat from the pan, add the wine, and heat to high. Add the berries, reduce the heat to medium, and simmer for about 5 minutes, until the berries are soft. Add honey and spices. Season to taste, reduce the heat, and thicken the sauce, stirring occasionally. Wrap the duck breast fillets in aluminum foil and let rest for a few minutes. Then slice diagonally and serve. Pour the sauce over the meat. If you like, you can puree the sauce.