Pan-Fried Duck Breast With Wine and Blackcurrant Sauce

Pan-fried Duck Breast with Wine and Blackcurrant Sauce

• Ready In: 48 mins
• Serves: 4

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.