Duck breast with redcurrant and red wine sauce

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

From Saturday Kitchen

Method

Slash the fat on the duck breast and then sear it on both sides in a very hot pan.
Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes.
Meanwhile, drain off any excess fat from the frying pan. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two.
Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes.
Remove the duck from the oven to rest, then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread.

5 cherry tomatoes, chopped in half

1 clove garlic, finely chopped

2 shallots, finely chopped

pinch of fresh thyme, finely chopped

55g/2oz redcurrants (or 3 tbsp redcurrant jelly)

2 tbsp balsamic vinegar

Â¼ glass of red wine

30g/1oz butter

2 duck breasts

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