Duck with blackberry port sauce and creamy yams

Duck with Blackberry-Port Sauce and Creamy Yams recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich flavors of Duck with Blackberry Port Sauce and Creamy Yams. This elegant recipe combines tender roasted duck with a luscious blackberry port sauce, creating a perfect balance of sweet and savory. The creamy yams add a velvety texture and a hint of earthiness to the dish. With its combination of unique flavors and impressive presentation, this recipe is sure to impress your guests.

Keywords: duck, blackberry port sauce, creamy yams, roasted, elegant.

Duck with blackberry port sauce and creamy yams details

Duck with blackberry port sauce and creamy yams, recipe Rating: 4.7
Number of votes:126

Ingredients – Sauce:

1 cup blackberries

1 cup port wine

3 Tablespoons sugar, plus sugar to taste

One 3-inch cinnamon stick

2 fresh thyme springs

1/4 teaspoon red pepper flakes

Ingredients – Yams:

2 long yams (12 ounces each), peeled and julienned

2/3 cup heavy cream

1/4 cup grated Pecorino Romano cheese

1/4 cup thinly sliced green onions

1/4 teaspoon salt

1/8 teaspoon freshly cracked black pepper

Ingredients – Duck:

4 Muscovy hen duck breast halves

2 Tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon freshly cracked black pepper

4 fresh cilantro sprigs

Sauce:In a small saucepan over medium heat, combine the blackberries, port, sugar, cinnamon, thyme, and red pepper flakes. The amount of sugar will depend on the sweetness of the berries. Bring to a boil, then reduce the heat to medium and simmer, uncovered, until the liquid is reduced by 1/3 and the berries are tender (about 25 minutes). Remove and discard the cinnamon stick and thyme sprigs. Transfer the contents of the pan to a blender and puree until smooth (about 35 seconds). Strain through a fine-mesh sieve into a small, clean saucepan and set aside.

Prepare the grill, either using a charcoal grill using hardwood charcoal such as mesquite or hickory or using a gas grill and smoking chips that have been soaked in water for 1 hour. Wrap the drained wood chips in aluminum foil and puncture the foil in several places to allow the smoke to escape. Place the foil on the burner and allow the grill to heat up.

Yams: Bring a large saucepan 3/4 full of water to a boil. Add the yams and cook until tender (3 to 4 minutes). Drain, rinse under cold running water, and drain again.

Duck Breasts:Rub the duck breasts with olive oil and season with salt and pepper. When the grill is hot (if using charcoal, coals should be burned down to a gray ash), place duck breasts on the grill, skin side down. Grill, turning once, to desired doneness (cook 5 to 6 minutes on each side for medium-rare). Transfer to a warmed platter.

Re-heat blackberry-port sauce over low heat until it simmers; keep warm. In a large frying pan over high heat, combine the yams, cream, cheese, green onions, salt, and pepper. Cook, stirring occasionally, until the cream is reduced and coats the yams (4 to 5 minutes).

To Serve: Using a sharp knife, cut the duck breasts across the grain into very thin slices. Arrange an equal number of slices on individual plates, fanning them slightly. Divide the yams among the plates and top with sauce. Garnish each serving with a cilantro sprig and serve immediately.

Serves: 4