Duck Breast with Blackcurrants

Makes: 2 

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!