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Prep time approx 30 minutes.
Cooking time 20 - 30 minutes.
Serves 2.
Ingredients.
2 duck breasts.
1 clove garlic, finely chopped.
2 shallots, finely chopped.
A finely chopped pinch of fresh thyme.
5 cherry tomatos, halved.
2 tbsp balsamic vinegar.
1/4 glass red wine.
1 oz butter.
3 tbsp red currant jelly.
Method.
Slash the fat on the duck breast then sear it on both sides in a very hot pan.
Remove, then place in the oven at 180C/350F/Gas mark 4 for 10 minutes.
Drain off the excess fat from the frying pan, add the shallots, thyme, tomatos and the garlic
and cook for about 1 1/2 minutes. Next, deglaze the pan with wine and balsamic vinegar add the red currant jelly and the butter then reduce the sauce for approximately 2 minutes. Take the duck out of the oven and slice. Serve with the sauce poured over the duck. Crusty bread makes a worthy addition.
John.
Cooking time 20 - 30 minutes.
Serves 2.
Ingredients.
2 duck breasts.
1 clove garlic, finely chopped.
2 shallots, finely chopped.
A finely chopped pinch of fresh thyme.
5 cherry tomatos, halved.
2 tbsp balsamic vinegar.
1/4 glass red wine.
1 oz butter.
3 tbsp red currant jelly.
Method.
Slash the fat on the duck breast then sear it on both sides in a very hot pan.
Remove, then place in the oven at 180C/350F/Gas mark 4 for 10 minutes.
Drain off the excess fat from the frying pan, add the shallots, thyme, tomatos and the garlic
and cook for about 1 1/2 minutes. Next, deglaze the pan with wine and balsamic vinegar add the red currant jelly and the butter then reduce the sauce for approximately 2 minutes. Take the duck out of the oven and slice. Serve with the sauce poured over the duck. Crusty bread makes a worthy addition.
John.
