WHAT’S COOKING: Pan-fried duck breasts with blueberry-cherry sauce and a touch of ginger beer
Duck loves sweetness and a bit of spice. This has both – including some accidental ginger. It’s accompanied by a fruity sauce and baby root vegetables.
Tony Jackman prepared a delightful pan-fried duck breast dinner featuring blueberry-cherry sauce with a hint of ginger beer. He bought two duck breasts to feed himself after The Foodie's Wife turned down his previous cooking attempts. To complement the duck's sweetness, Tony incorporated ginger beer from a fridge and fresh blueberries into the sauce.
He also used baby root vegetables, such as beetroot and carrots, which added a touch of color and minimal starch to the meal. The sauce was balanced with chicken stock and thyme sprigs, while the duck fat rendered during cooking was used to simmer the vegetables. Tony was pleased with the outcome and described it as a rare treat.
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