Duck breast with redcurrant and red wine sauce Recipe

Duck breast with redcurrant and red wine sauce Recipe

  • 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
  • Âź glass of red wine
  • 30g/1oz butter
  • 55g/2oz redcurrants (or 3 tbsp redcurrant jelly)
  1. Slash the fat on the duck breast and then sear it on both sides in a very hot pan.
  2. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes.
  3. 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.
  4. Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes.
  5. 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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