Roast Duck with Redcurrant Sauce

Prep: 25 mins

Cook: 35 mins, plus resting

4 duck breasts, skin on, about
185 g/6h oz each
4 shallots, finely chopped
salt and pepper
redcurrant sauce
2 garlic cloves, crushed
2 tbsp fresh thyme leaves
200 ml/ 7 fl oz red wine
4 tbsp sherry or balsamic vinegar
85 g/3 oz redcurrant jelly
55 g/2 oz butter, cut into chunks

1. Preheat the oven to 1800C/3500F/Gas Mark 4. Score the skin of each duck breast with four diagonal cuts down to the fat (but not into the meat). Season with salt and pepper. Place a big heavy-based frying pan over high heat and add the duck breasts, skin-side down. Don’t need to add any fat; the duck breasts will release plenty as they cook. Sear for about 10 minutes until the skin is crisp. Be careful, as they will spit. Turn the breasts over and sear on the other side for 3 minutes. Remove from the frying pan and put into a roasting tin. Keep warm.

2. Pour off most of the fat from the saucepan, reserving about a tablespoon. Put the pan over medium heat, add the shallots and fry for 5—10 minutes until soft.

3. Meanwhile, put the duck breasts into the preheated oven and cook for about 15 minutes (this will cook the duck to pink, which is how it ought to be served). Add the garlic and thyme to the shallots and cook for a further 2 minutes. Add the wine and vinegar, simmer for 5 minutes, then stir in the redcurrant jelly and butter. When the duck is cooked, transfer it from the oven, cover and keep warm for 5 minutes.

4. Cut each breast diagonally into four fat slices, lay on warmed plates and pour over the sauce.