Duck Breast with Blueberry & Lavender Sauce
2 duck breasts with skin on
4 tablespoons chopped shallots
2 tablespoons butter or olive oil
100ml Pinot Noir
200ml chicken stock
2 generous tablespoons Bridestowe gourmet Blueberry & Lavender Jam
Bridestowe gourmet Pepper Plus to taste
Gently loosen some of the skin around the duck breast. Place duck breast skin side down on a hot nonstick frypan or barbeque plate. Cook gently until skin is very brown and fat has rendered. This should take about 10 minutes. Turn breasts over and cook for 2-3 minutes or until medium rare. Avoid overcooking.
Meanwhile, in a small pan gently fry the chopped shallots until transparent. Add Pinot Noir and reduce to syrupy consistency. Add Chicken Stock and reduce to one third volume.
Add Bridestowe gourmet Blueberry and Lavender Jam and check for seasoning.
Serve over duck breasts accompanied by your favourite steamed vegetables and creamed potato