Duck breast with redcurrant and red wine sauce
From Saturday Kitchen
Ingredients
- 2 duck breasts
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- pinch of fresh thyme, finely chopped
- 5 cherry tomatoes, chopped in half
- 2 tbsp balsamic vinegar
- ¼ glass of red wine
- 30g/1oz butter
- 55g/2oz redcurrants (or 3 tbsp redcurrant jelly)
Method
Slash the fat on the duck breast and then sear it on both sides in a very hot pan.
Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes.
Meanwhile, drain off any excess fat from the frying pan. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two.
Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes.
Remove the duck from the oven to rest, then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread.
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