Blackberry season is upon us!
Blackberry season is upon us! But it’s not just jam those juicy summer berries are good for. Phil is showing you how you can use them in your everyday dinners by cooking up two delicious dishes: his pan fried duck with blackberry sauce and a blackberry vanilla cream pudding. So get your basket and find a nice quiet spot because those juicy summer berries aren’t going to pick themselves!
Duck with vinegar and fresh blackberries
4 medium duck breasts
Salt and ground pepper
2-3 tbsp malt vinegar
2 tbsp blackberry jelly
200ml cold water
A pinch or two of crumbly chicken stock cube
100g fresh ripe blackberries
2 tsp salted butter, cold
1. With a sharp knife, criss cross the duck fat about ½ cm intervals cutting through to the fat but not cutting into the flesh.
2. Heat a non-stick frying pan to a medium temperature.
3. Season the duck breasts with salt and pepper. Place fat side down in the pan and gently cook until you have a nice colour, approximately 10 minutes, then season again and turn over and cook for a further 4-5 minutes. Remove from the pan, cover with foil and leave to rest.
4. Meanwhile, tip off ¾ of the fat, then add the vinegar and return to the heat and cook until almost all have evaporated. Next add the jelly, water and stock cube and cook over a high heat to reduce by half.
5. Remove from the heat, add the blackberries and gently press with a fork to release the juice, but not fully broken. Finally, stir in the butter and re-season, and keep warm.
6. Slice and drain the duck really well into 3 slices, across the grain of the meat, and place on kitchen paper.
7. Serve with a spoon or two of sauce, no more. Serve with minted new potatoes and a few Petit Pois peas.
Fresh blackberry and vanilla cream
Serves around 6
397g can condensed milk
Finely grated zest of 3 lemons
6 medium egg yolks
½ tbsp cornflour
250g fresh blackberries
150ml whipping cream
2 tsp vanilla extract
1. Place the condensed milk, lemon zest and water into a pan. Mix well and bring to the boil.
2. Meanwhile, whisk the egg yolks and cornflour together.
3. Remove the condensed milk mixture from the heat and whisk into the egg yolks. Return the mix to the pan and cook over a low heat to form a light custard. Cool slightly then stir in the cream and vanilla.
4. Arrange most of the blackberries in the base of the serving pots or cups, reserving a few for garnish. Pour the thickened custard into the china pots or cups and chill in the fridge.
5. Place a few reserved blackberries on top of each custard, sprinkle with lemon zest and icing sugar. Serve with shortbread.