Duck with blackberry port sauce and creamy yams recipe

Duck with Blackberry-Port Sauce and Creamy Yams recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

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.
This delicious recipe combines succulent duck with a rich blackberry port sauce and creamy yams. The tender duck is seared to perfection and then smothered in a luscious sauce made from ripe blackberries and port wine. The creamy yams add a velvety texture and a hint of sweetness to complement the savory flavors. This dish is perfect for a special occasion or a cozy dinner at home.

Keywords: duck, blackberry port sauce, creamy yams, recipe, special occasion.

Duck with blackberry port sauce and creamy yams recipe details

Duck with blackberry port sauce and creamy yams recipe, recipe Rating: 4.9
Number of votes:133

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

Instructions:

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