Duck with sweet and sour jam sauce

  • 2 duck breasts
  • 4 old-style jarred pickled onions – reserve ⅓ of cup of pickling juices
  • 2 tbsp Bonne Maman Blackberry Conserve
  • ⅓ cup of chicken stock
  • 2 sprigs of thyme
  • Salt and pepper
  • 1 small head of radicchio, outer leaves removed, cut into quarters
  • Sweet potato puree, to serve
  1. Preheat the oven to 180°C.
  2. Remove duck from the fridge 40 minutes before cooking and score the skin with a criss-cross pattern. Pat the duck dry with paper towelling and season with salt and pepper.
  3. Add duck breasts to a cold pan, skin-side down. Start the cooking process on a low heat and gradually bring the heat up. Your aim is to render the fat and form a crispy golden skin; this should take 6-8 mins. Turn and cook the other side for 1 minute.
  4. Place duck on a tray skin side-up and transfer to the oven and cook for a further 6–8 minutes
  5. In the meantime, drain off most of the fat from the pan and add the radicchio quarters. Grill for 3-4 minutes on each side and reserve on a plate.
  6. Cut the pickled onions in half and separate the layers of onions.
  7. Once the duck is cooked, transfer to a plate and rest in a warm spot for a further 3–4 minutes.
  8. For the sauce, add the onion to the pan over a medium-high heat. Caramelise for a few minutes before adding pickling juices, followed by the Blackberry Conserve. Deglaze the pan with the chicken stock and add the thyme. Reduce by ⅓ and check seasoning.
  9. Slice the duck and add any juices to the pan.
  10. Serve the duck with a spoonful of mash, a wedge of grilled radicchio and Blackberry sauce.