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Duck breasts with blueberry-and-tarragon sauce

Name: Duck breasts with blueberry-and-tarragon sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: 700 g Woolworths Kara baby sweet potatoes, halved; 700 g Woolworths Nicola potatoes, halved; 200 g Woolworths baby roasting carrots; 2 T extra virgin olive oil; sea salt and freshly ground black pepper, to taste; 4 Woolworths free-range duck breasts; 4 T Bonne Maman blueberry preserve; 2 T sherry vinegar; 2 T fresh tarragon

By TASTE

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

The rich and slightly gamey flavour of duck is part of its timeless appeal. But the main attraction is the contrast between the lean, yet juicy meat and the crisp, luscious skin. This dish is a celebration of bold flavours and minimal effort. The duck breasts are pan-fried until the fat is rendered and the breast is juicy and tender. To make the star of the dish: the sauce, use the pan juices to whip up a bold and silky jus using Bonne Maman® blueberry preserve. Paired with roasted sweet potatoes, baby carrots and golden Nicola potatoes, it’s a hearty but elegant meal, perfect for a dinner party or weekend feast.

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Ingredients

Method

700 g Woolworths Kara baby sweet potatoes, halved
700 g Woolworths Nicola potatoes, halved
200 g Woolworths baby roasting carrots
2 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
4 Woolworths free-range duck breasts
4 T Bonne Maman blueberry preserve
2 T sherry vinegar
2 T fresh tarragon

Method

Ingredients

1. Preheat the oven to 200°C. Toss the sweet potatoes, potatoes and baby carrots in the olive oil, salt and pepper. Spread out on a baking tray and roast for 35–40 minutes, or until golden and tender.

2. Score the skin of the duck breasts and season well. Place skin-side down in a cold, dry pan over a medium heat. Cook for 7–10 minutes, until the fat renders and the skin is crisp. Turn over and cook for an additional 4–6 minutes, or until cooked to your desired doneness. Remove from the pan and allow to rest.

3. Drain the excess fat from the pan, leaving about 1 T. Add the blueberry jam and vinegar and stir, scraping up any brown bits. Simmer for 1–2 minutes until slightly thickened, then stir in the tarragon. Season to taste.

4. Slice the duck and serve with the roasted vegetables and a generous spoonful of the pan sauce.

Cook’s note: This sauce also pairs beautifully with pork fillet or roasted cauliflower steaks if you’re looking for a veggie-friendly option.

Photography: Shavan Rahim
Recipes: Marcelle van Rooyen
Food assistant: Bianca Jones

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The Bonne Maman brand essence stems from the founder, Jean Gervoson’s desire to produce homemade jam like his grandmother would make. Bonne Maman means ‘Grandmother’ or ‘Granny’ in honour of Gervoson’s grandmother. Produced in France and launched over 40 years ago, Bonne Maman hasn’t changed its branding since its launch, to symbolise the all-natural goodness.