Berry delicious


Thought berries were only a summer fruit? Think again! July is the start of blueberry season in Australia. NW shows you two ways to incorporate blueberries into winter comfort food.

Duck breast with Chinese-spiced blueberry sauce

Serves 4


4 duck breasts
olive oil, for drizzling
sea salt

For the sauce

  • 3x 125g punnets fresh blueberries
  • 1 medium onion, finely chopped
  • 1/4 cup (60ml) chicken stock
  • 1/3 cup (75g) brown sugar
  • 2 Tbsp white vinegar
  • 2 cloves garlic, coarsely chopped
  • 1 star anise
  • 1 dried red chilli
  • 1/4 cinnamon stick
  • 1 tsp Szechuan pepper
  • 3 whole cloves


  1. Preheat an oven to 180°C. Score the duck skin using a sharp knife to make a crisscross pattern. Drizzle the duck with oil and season with salt, rubbing to coat all over.
  2. Preheat a large frying pan over low heat. Cook the breasts skin side down for 5–10 minutes, until the fat has rendered, and the skin is crisp and golden. Drain the fat into a heatproof bowl. Turn the duck breasts over and cook for 1­–2 minutes, until browned. Transfer the duck into a roasting dish and cook in the oven for 10 minutes, for medium.
  3. Meanwhile to make the Chinese spiced blueberry sauce, combine all the ingredients in a small saucepan and bring to the simmer over low-medium heat. Cook for 10 minutes, until the blueberries have softened, and the sauce has thickened slightly. Remove from the heat and set aside to cool slightly. Strain the sauce through and fine mesh sieve, rubbing with the back of a spoon, to push the pulp through. Discard the remaining solids. Return to the pan and keep warm.
  4. Remove the duck from the oven, cover with foil and set aside to rest for 10 minutes. Slice and serve with Chinese-spiced blueberry sauce.


  • Duck fat can be stored in the refrigerator and used for roasting potatoes later.
  • Alternatively, chicken breast can be substituted for the duck. Preheat a large frying pan over medium heat. Cook the chicken breasts skin side down for 6–7 minutes, until crispy and golden brown, turn and cook for 5 minutes, or until cooked through. Transfer onto a tray, cover with foil and rest for 10 minutes.

Blueberry cobbler

Serves 6


  • soft brown sugar, for sprinkling
  • vanilla ice cream or cream, to serve

For the filling

  • 2 pears, peeled, cored & coarsely grated
  • 4x 125g punnets fresh blueberries
  • 2 Tbsp caster sugar
  • finely grated zest & juice of ½ lemon
  • 1/4 cup (60ml) water
  • 3 tsp cornflour

For the topping

  • 1 1/4 cups (185g) plain flour
  • 1/4 cup (55g) castor sugar
  • 3 tsp baking powder
  • pinch sea salt
  • 80g chilled & diced unsalted butter
  • 3/4 cup (180ml) cream, plus extra for brushing


  • Preheat the oven to 180°C. To prepare the filling, place the grated pear, fresh blueberries, sugar, lemon zest and juice into a 23cm round ovenproof casserole dish. Blend the water and cornflour together in a small bowl, pour over the berry mixture and stir to combine.
  • To prepare the topping, place the flour, sugar, baking powder and salt together in a food processor and pulse to combine. Add the butter and blend, until the mixture resembles coarse breadcrumbs. Add the cream and blend until it begins to come together. Turn out into a bowl and mix to form a rough, lumpy dough.
  • Divide the dough into six even pieces. Shape into rough balls and flatten slightly. Arrange five of the balls around the outside of the filling and place one in the centre. Brush the tops with a little cream and sprinkle with soft brown sugar.
  • Bake for 40–45 minutes, until dumplings are golden brown and the filling is bubbling up around the sides. Allow to cool slightly for 10 minutes, before serving.
  • Serve with vanilla ice cream or cream.

Recipes courtesy of Australian Blueberries []

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