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Duck with Red Wine & Redcurrant Sauce
Emily Davenport
2 servings
30 minutes
281
British
Mains
For a meal that's a little bit special, give this Duck with Red Wine & Redcurrant Sauce recipe a go. It only takes half an hour but tastes as though you have spent much longer preparing it.
A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Boneless duck breasts 2 small (around 250g/9oz total weight)
- Salt and freshly ground black pepper
- Red onion 1 small, peeled and finely chopped
- Garlic 1 clove, peeled and sliced (optional)
- Thyme a few sprigs
- Balsamic or red wine vinegar 2 tbsp
- Red wine 2 tbsp
- Redcurrant jelly 2 tbsp
- Butter small piece
- New potatoes and broccoli or asparagus to serve (optional)
Directions
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.
- Take out of the oven, wrap the breasts in foil and leave to rest for a few minutes.
- 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.
- 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.
- 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.