Duck Breast with Blackcurrants
Prep time: 1 hour
Bake/set time: 10 minutes
2 Duck Breasts
1 Bag of mixed salad leaves
Salt and pepper
4 tbsp Blackcurrants (fresh or frozen)
100ml vegetable stock 2 tbsp balsamic Vinegar
1 knob of butter
Score the duck and season before searing in a pan to render off the fat. Put the breasts into the oven (180) for 8 minutes, then leave to rest while you make the sauce.
Deglaze the pan with 100ml vegetable stock, then toss in the blackcurrants along with 2 tbsp of balsamic vinegar. Leave to simmer for 5 minutes until it starts to thicken, then remove from the heat and stir in a good knob of butter before blitzing and pushing through a sieve.
TOP TIP: Save the duck fat for roast potatoes!