Braised Capercaillie Breast with Mushrooms, Mashed Potatoes, and a Berry Reduction


  • 3-4 Yukon gold potatoes
  • 1 Capercaillie duck breast
  • Small handful mushrooms
  • 3-4 whole, peeled garlic cloves
  • Salt
  • 2/3 cup red wine
  • ½ cup Crushed tomatoes
  • ½ cup water
  • 1 cup mixed berries
  • Big splash balsamic vinegar
  • 2/3 cup whipping cream
  • 2 Tbsp butter


  1. Peel and chop 3-4 Yukon Gold potatoes, and get them boiling in a pot of salted water. Cook until very tender. Drain, then add cream and butter and mash until smooth.
  2. Slice duck breast and mushrooms into ¾ inch pieces.  Place them into a pot on medium-high heat, add garlic cloves, a generous sprinkle of salt, and a drizzle of olive oil. Cook 3-4 minutes, until starting to brown. Add the red wine, crushed tomatoes, and water, and bring to a simmer. Continue simmering for 30 minutes, or longer for softer meat.
  3. Get a pot on medium heat, add berries and balsamic vinegar, and cook, uncovered, 15 minutes until thickened and fruit has broken down. 


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