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
Ingredients
- 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
Instructions
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Put the finely chopped chilli, coriander and lime juice into a bowl
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De-stone and finely chop the nectarine. Add to the bowl. Season, then add the blackberries
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Add sugar to taste and balance out the sharpness of the fruit
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Score the duck breasts, next, season with salt, pepper and a little five spice powder
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Heat a frying pan then add the duck breasts and fry skin side down until browned (5 mins approx)
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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
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Cut the pak choi into quarters then place into a bowl with an inch of water. Cover with cling film & microwave for 3 minutes
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Remove and season with soy sauce and a dash of sesame oil. Serve with sticky jasmine rice or roasted new potatoes
That is a FABULOUS looking recipe and I adore duck ~ love the addition of blackberries with it and also it would be wonderful when served with rice too. Lovely seasonal entry.
Karen
Karen,
You are so kind! Cannot wait to see how many entries there end up being…….x!
What a lovely combination of flavours. I do love the vegetable accompaniments too. I have not used blackberries much this year. NEed to try this out some time x
Yes, the flavours unexpectedly work. I love the rich duck together with the sharp fruits and it’s so quick to prepare!
A lovely seasonal recipe – thank you so much for entering it into Simple and in Season!
I enjoy taking part in your monthly events very much Ren!