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Your support makes all the difference.Duck always partners well with fruits. Duck and orange is an old classic, of course, but fruits such as blueberries, small cherries and even rhubarb work a treat, too.
4 duck breasts
Salt and freshly ground black pepper
For the sauce
2 shallots, peeled and finely chopped
A good knob of butter
2tsp flour
½tsp tomato purée
50ml red wine
50ml port
250ml chicken or beef stock
125g blueberries
First make the sauce: melt the butter in a thick-bottomed pan and gently cook the shallots for 2-3 minutes until lightly coloured.
Add the flour and tomato purée and stir well over a low heat for a minute. Gradually add the red wine and port, stirring to avoid lumps forming, and then gradually add the beef stock.
Bring to the boil and simmer very gently for about 20-25 minutes, giving the occasional whisk, until the sauce has reduced by about two-thirds and thickened. Then add the blueberries, cover and remove from the heat.
Season the duck breasts, heat a heavy frying pan and cook them with the skin down first for about 5 minutes on a medium heat, pouring off any fat as it's cooking (which you can save for roast potatoes).
Turn the breasts over and cook for another 4-5 minutes, keeping them nice and pink.
To serve, cut the breasts into 6-7 slices, spoon the sauce on to warmed serving plates and arrange the duck on top with the skin side up.
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