Boozy Sauce for Duck

A delicious and daring boozy blackberry and port sauce, that works perfectly with well-seasoned duck, sautéed potatoes, curly kale and sticky shallots.

Serves: 4
5 mins
35 mins


  • 350ml of port
  • 2 teaspoons of white sugar
  • 1 punnet of blackberries
  • 400ml of chicken stock or water
  • 1 tablespoon of balsamic vinegar
  • 50g butter
  • 1 teaspoon of corn flour (mixed with a little water to form a paste)
  • 1 star anise


  1. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes).
  2. Add in the stock or water, the blackberries, vinegar, star anise, sugar and reduce by 2/3 (this will take around 15 minutes).
  3. Pass through a sieve into another pan, stir in the corn flour, season and simmer for a few minutes until the mixture thickens. Mix in the butter and serve with the cooked duck breasts.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.