Pan-Fried Duck Breast With Wine and Blackcurrant Sauce |
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Prep Time: 10 Minutes Cook Time: 38 Minutes |
Ready In: 48 Minutes Servings: 4 |
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Pan-fried Duck Breast with Wine and Blackcurrant Sauce Ingredients:
2 duck breasts |
500 ml red wine |
200 g blackcurrant jam |
100 g sugar |
200 ml beef stock |
potato |
spinach |
broccoli |
Directions:
1. Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
2. Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.
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