Duck Breast with Redcurrant and Red Wine Sauce (Serves 2)

Ingredients 

• 2 duck breasts
• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• Pinch of fresh thyme, finely chopped
• 5 cherry tomatoes chopped in half
• 2 tbsp balsamic vinegar
• 1/2 glass of red wine
• 30g butter
• 55g red currants (or 3 tbsp redcurrant jelly)

Method 

1. Slash the fat on the duck breast and then sear it on both sides in a very hot pan.
2. Remove it from the pan and place in the oven at 180C/350F/Gas Mark 4 for about 10 minutes.
3. 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.
4. Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes.
5. Remove the duck from the oven to rest, and then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread.

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