Duck Magret with a Blackberry and Five Spice Sauce

Drogo

Few dishes combine richness and refinement quite like duck magret with a blackberry and five spice sauce. The deep, savoury flavour of magret duck pairs beautifully with the sweet and tangy notes of the blackberry reduction, while the hint of Chinese five spice adds warmth and complexity. This elegant dish feels luxurious but is easy to prepare at home — perfect for a special dinner or a restaurant-quality meal made from your own kitchen.

Ingredients

100ml red wine
100ml chicken stock
1 duck Magret breast
150g blackberries
1 tablespoon honey
1 teaspoon five spice
1/2 banana shallot, finely chopped

Directions

Prepare the duck: Score the fat of the duck breast in a criss-cross pattern, taking care not to cut through to the meat. Season with salt and pepper, then place skin-side down in a cold frying pan.
Render the fat: Turn the heat to medium and cook for about 20 minutes, draining off excess fat as it renders. (Save this fat for the best roast potatoes you’ll ever make.)
Make the blackberry base: Combine the blackberries, honey, and five spice in a saucepan and simmer gently for about five minutes, lightly crushing the berries to release their juices.
Finish cooking the duck: Once most of the fat has rendered and the skin is crisp, flip the duck and cook for one minute on the other side. Remove from heat and let it rest in the pan for 15 minutes.
Create the sauce: In a small pan, heat one tablespoon of the reserved duck fat. Add the shallots and sauté until soft. Pour in the red wine and chicken stock, and simmer over high heat for about five minutes, or until reduced and syrupy.
Combine and serve: Stir in the blackberry mixture and any resting juices from the duck. Slice the duck breast and serve drizzled with the rich, glossy sauce.