Dec 20

Duck Breast with Lignon Berries

Lignon berries are not too common in America, but they are often served with wild game in Northern European countries. Last year, I posted this article about duck. It offered a number of ways to cook duck and how to make a basic duck stock as a base for other more complex sauces. This year, I bought two ducks and made confit with the legs. Later, I pan seared the breasts and deglazed the pan with wine, added the well reduced stock to make a fine sauce.

Seared Duck breast with crispy cracklings and lignon berry sauce.

Seared duck breast with crispy cracklings and lignon berry sauce.

I used the lignon berries as a garnish in contrast to the crackling on the right side. The sweet and tangy lignon berries mix with the richness of the sauce, the crunch-nutty flavor of the crackling add dimensions of texture and taste that make this dish a hit. I served this with steamed broccoli, oven roasted butternut squash seasoned with a light dusting of curry powder, potatoes roasted in duck fat and a decent bottle of wine. The duck should be a little more pink than this picture. It is best to sear the duck breasts on high heat and cook them only to a medium-rare degree of done-ness.

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    • diane on January 1, 2014 at 4:37 pm
    • Reply

    I really wish I had eaten this plateful, it truly looks delicious. Tender meat cooked to perfection, colourful accompaniments to savour too (mmm!).

    1. Though I cooked the breasts a bit too long, you did miss a good one!
      The lignon berries add a sweet-tartness to compliment the richness of the sauce and meat.

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