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Duck breasts with blueberry-and-tarragon sauce
4
Easy
20 minutes
40 minutes
Ingredients
- 700 g Woolworths Kara baby sweet potatoes, halved
- 700 g Woolworths Nicola potatoes, halved
- 200 g Woolworths baby roasting carrots
- 2 T extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 4 Woolworths free-range duck breasts
- 4 T Bonne Maman blueberry preserve
- 2 T sherry vinegar
- 2 T fresh tarragon
Method
1. Preheat the oven to 200°C. Toss the sweet potatoes, potatoes and baby carrots in the olive oil, salt and pepper. Spread out on a baking tray and roast for 35–40 minutes, or until golden and tender.
2. Score the skin of the duck breasts and season well. Place skin-side down in a cold, dry pan over a medium heat. Cook for 7–10 minutes, until the fat renders and the skin is crisp. Turn over and cook for an additional 4–6 minutes, or until cooked to your desired doneness. Remove from the pan and allow to rest.
3. Drain the excess fat from the pan, leaving about 1 T. Add the blueberry jam and vinegar and stir, scraping up any brown bits. Simmer for 1–2 minutes until slightly thickened, then stir in the tarragon. Season to taste.
4. Slice the duck and serve with the roasted vegetables and a generous spoonful of the pan sauce.
Cook’s note: This sauce also pairs beautifully with pork fillet or roasted cauliflower steaks if you’re looking for a veggie-friendly option.
Photography: Shavan Rahim
Recipes: Marcelle van Rooyen
Food assistant: Bianca Jones
The Bonne Maman brand essence stems from the founder, Jean Gervoson’s desire to produce homemade jam like his grandmother would make. Bonne Maman means ‘Grandmother’ or ‘Granny’ in honour of Gervoson’s grandmother. Produced in France and launched over 40 years ago, Bonne Maman hasn’t changed its branding since its launch, to symbolise the all-natural goodness.
