Recipe: Blueberry Ketchup And Duck


This ketchup is going to BLOW YOUR MIND because we've gone absolutely crazy and replaced tomatoes with blueberry. It's perfect with duck and mash but feel free to go wild with it at breakfast, lunch or dinner.


The Duck

  • 2 duck breasts
  • 1 clove garlic
  • 1 sprig thyme

The Ketchup

  • 1 onion
  • 1 clove garlic
  • 1 tbsp chopped ginger
  • 1 tbsp olive oil
  • 250 g frozen blueberries
  • 100 g brown sugar
  • 4 tbsp white wine vinegar
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper


  • 600 g Maris Piper potatoes
  • 75 g butter
  • 100 ml milk
  • 1 tsp salt
Sous vide duck

Step 1

Sous Vide Duck

Grab the duck breast and trim excess fat off, remember you still want plenty on top of the breast. Season both breasts and place into a sealable food bag with a sprig of thyme and single clove of garlic, then seal it up. Submerge in a large pan of water on top of the stove that you have heated to 57°C and with a thermometer are able to maintain that pretty accurately… or in a water bath if you have one. Cook for 1 hour, making sure the water doesn’t get hotter than 57°C.

Blueberry ketchup

Step 2

Blueberry Ketchup

Peel and finely dice the onion, garlic and ginger. Fry them in a saucepan with the oil and a lid for a good 5 minutes to soften. Tip in the blueberries, brown sugar, vinegar, cinnamon, salt and black pepper. Heat to a bubble and simmer for 15-20 minutes until all the blueberries have broken down. Test for seasoning and adjust sugar or vinegar levels to your liking… it should be tangy and fruity with a slight spice.

Mashed potato

Step 3

Mashed Potato

Peel and chunk up the potatoes for the mash and place into cold, salted water. Heat to a boil and simmer for 20 minutes until the potatoes are cooked right through. Drain and return to the dry hot pan with the butter and milk, then mash to a smooth purée.

Sear the duck

Step 4

Sear The Duck

Heat a frying pan to a medium heat. Take the cooked duck breast and place skin side down into the pan to crisp and colour the skin, it should take a minute or so. Let the duck rest for a minute on a warm plate.


Step 5


Halve each breast along its length and serve on a bed of the mash and with a few spoonfuls of the blueberry ketchup around the edge. Garnish with picked fresh herbs. Best served with steamed green veg beside. Serves 2

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