This duck with blackberry relish dish is my entry into the SIMPLE AND IN SEASON September blogging event over at Ren Behan’s Fabulicious Food. For this entry, I decided to rifle through my extensive collection of cookbooks for inspiration. I came across one particular book that I have not used for a while. But, I just knew I would find a recipe in it that would be a perfect for this challenge. The book is “Simply British”, it’s author SYBIL KAPOOR.
Why I love Sybil’s book is that she is such a brilliant and inspirational writer plus she was head chef at a restaturant which is run by a chef I greatly admire and that is Sally Clarke of Clarke’s restaurant.
Looking for inspiration, it surprised me how I have obviously been influenced over the years by the relatively few British women chefs there are. I hadn’t consciously made the choice to favour these great women. Looking through my cookbook collection though, there are a number of what I consider to be great female cooks….Claudia Roden, Diana Henry, Alice Waters, Stephanie Alexander and Nigella.
I happen to think that this recipe not only represents this splendid time of the year, but also just how inspirational our very own British female chefs/cooks/food writers can be!
Duck with blackberry relish
A seasonal dish perfect for Autumn
- 1 red chilli de-seeded and finely chopped
- 2 tbsp coriander chopped
- 1 tbsp lime juice
- 1 nectarine finely chopped
- 1 punnet blackberries
- caster sugar to taste
- 2 duck breasts skin scored with a sharp knife
- 1 tsp five spice powder
- Pak choi & Jasmine rice to serve with the duck
Put the finely chopped chilli, coriander and lime juice into a bowl
De-stone and finely chop the nectarine. Add to the bowl. Season, then add the blackberries
- Add sugar to taste and balance out the sharpness of the fruit
Score the duck breasts, next, season with salt, pepper and a little five spice powder
- Heat a frying pan then add the duck breasts and fry skin side down until browned (5 mins approx)
Turn the duck breasts over and cook for a further five minutes to get to medium rare then remove from the pan and set aside to rest the meat
Cut the pak choi into quarters then place into a bowl with an inch of water. Cover with cling film & microwave for 3 minutes
Remove and season with soy sauce and a dash of sesame oil. Serve with sticky jasmine rice or roasted new potatoes