Duck with Port and Blackberry Sauce

Patrick Baron

Patrick Baron from St John's Catholic Comprehensive School in Gravesham 2017 finalist

Duck is a meat that can be sourced locally in Kent and it goes really well with fruit, green beans can also be sourced locally.<br />I have found memories of picking blackberries and can be found locally. Along with Apples which are very native to Kent.


Wash, peel and dice the potatoes.
Prepare the duck breasts by trimming any fat and place them on kitchen paper to dry.
When the potatoes have been part boiled, drain them and add a splash of oil, season and place on a baking tray and put into the oven to bake.
Meanwhile get a frying pan onto the heat and leave it so it gets hot. Place the duck skin side down.
Cook the duck so that the fat in the skin starts to melt and the skin becomes crispy.
Cook for 2 mins on the other side and place onto a baking sheet into the oven with the potatoes.
Swill the pan with the port and turn up the heat to reduce the liquid.
Add the chicken stock and reduce by half.
Add the blackberries and crush them down into the sauce.
Put a splash of oil in a frying pan and heat. Add the green beans and the flaked almonds, season and cook.
Strain the sauce and replace it into a clean pan and reduce the liquid until it becomes thick.
On a warm plate put the potatoes and the beans.
Slice the duck breast and pour over the sauce.


1 large potato
olive oil
1 duck breast
50ml Port
50g blackberries
50ml Chicken stock
1 spoon cranberry sauce
portion of green beans
a few flaked almonds