Duck Breasts with Blueberry and Balsamic Sauce

             Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.

                          Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.

                          Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.

                          Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.

                          Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.

                          Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.

                          Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.

                          Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.

                          Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.

                          Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.

                          Duck Breasts with Blueberry and Balsamic Sauce

             Serves 4

             This is a terrific dish for special occasions, so it’s a perfect Christmas dinner for a small and busy family – and it only takes 15–20 minutes to cook. Serve this duck dish with a bowl of creamy mashed potatoes, asparagus or baby green beans, Beetroot and Orange Salad or a simple green salad.

             4 duck breasts

             1–2 tablespoons light olive oil

             1 tablespoon red wine vinegar

             good pinch of sugar

             ¼ teaspoon ground cinnamon

             salt and freshly ground black pepper, to season

             ⅔ cup blueberries or raspberries

             1 tablespoon balsamic vinegar

              

             Trim the back bone and breast bones from the duck breasts. Heat the oil in a large frying pan over a gentle heat and fry the duck breasts, skin side down, until the skin is golden. Turn over and add the red wine vinegar, sugar and cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes, until the duck breasts are tender and still juicy inside. Add half the berries and continue cooking for 5 minutes, until the berries have melted into a delicious sauce. Finally, swirl in the balsamic vinegar, let it bubble for a few seconds and check the sauce for seasoning. Just before serving, add the remaining berries and heat through.

             Serve the duck breasts cut into thick slices over freshly steamed asparagus spears with the sauce to the side. Serve with Creamy Mashed Potatoes.