Duck with red wine sauce and roasted vegetables.

Prep time, about 30 minutes.
Cooking time, about 20 minutes.
Serves one so adjust ingredients accordingly.

Ingredients.
For the duck and the sauce.
1 duck breast.
1/2 glass red wine.
1/2 pint beef stock.
Olive oil.

And for the vegetables.
1/2 onion, peeled and sliced.
2 garlic cloves, peeled.
1/2 courgette, cut into wedges.
1/2 sweet potato, peeled and cut into wedges.
1/2 red pepper, de seeded and sliced.
2 tbsp olive oil.

Method.
After removing the skin and fat from the duck, score it using a sharp knife, then pan fry it for 4 minutes on each side. Now remove from the pan and allow it to rest.
Now to make your red wine sauce, heat the beef stock and the red wine in a saucepan for 5 to 6 minutes, stirring while heating and reducing.
For the roast vegetables, heat the oil in a large pan and add the red pepper, courgette, onion, garlic,and the sweet potato, saute for about ten minutes or until the vegetables are soft.
Slice the duck and plate, pour the red wine sauce over the duck and drizzle some olive oil around the duck.
Lastly, serve the roast vegetables with the duck.
John.