Directions

1. Preheat the oven to 200°C/180°fan/Gas 6. Put a small roasting tin in the oven to heat up. Pat the duck dry on kitchen paper. Using a sharp knife, score the skin in diagonal lines and season with salt and pepper. Lay the duck, skin side down, in a cold frying pan. Turn on the heat to medium and cook for 8 minutes or until the skin is golden. Pour off the fat, turn the meat over and cook for 1 minute then transfer it to the roasting tin, skin side up. Cook in the oven for 8 - 10 minutes.

2. Take out of the oven, wrap the breasts in foil and leave to rest for a few minutes.
3. Meanwhile, tip most of the fat out of the pan. Add the onion, garlic, if using, and thyme, and cook over a medium heat for 5 minutes.
4. Pour in the vinegar and wine and stir well, then cook over a high heat until the liquid has reduced by half. Add the redcurrant jelly, reduce the heat, and stir until melted and reduced, then stir in the butter to make a shiny sauce.
5. Slice the duck breasts then serve them with the sauce spooned over, accompanied with new potatoes and purple sprouting or tenderstem broccoli or asparagus, if liked.