Preheat a skillet over medium-high heat. Score the skin of the duck breasts in a crosshatch pattern and season with salt and pepper. Place skin-side down in the hot skillet without oil and let it cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes. Remove from heat and let rest.

Searing the Duck

Preheat the oven to 400°F (200°C). Toss the diced beetroot with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.

Roasting the Beetroot

In a saucepan, combine blackberries, orange juice, honey, balsamic vinegar, and chicken stock. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the sauce thickens. Strain to remove seeds if desired.

Preparing the Jus

Slice the duck breast and arrange it on a plate with the roasted beetroot. Drizzle the blackberry citrus jus over the duck and beetroot. Serve immediately.

Plating the Dish

Duck breast

Salt

Black pepper

Olive oil

Beetroot, peeled and diced

Blackberries

Orange juice

Honey

Balsamic vinegar

Chicken stock

Fraser Valley duck

Make Fraser Valley Duck Recipe in just 1h . Beetroot, blackberry, citrus jus

Fraser Valley Duck Recipe

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