Pan Fried Duck Breast with a simple Blackcurrant Sauce


1 Duck breast (skin on) per person

Salt & freshly ground pepper

For the sauce:

200ml Red wine

200ml duck (or chicken) stock

2 cloves garlic unpeeled

A few sprigs of thyme

3 tbsps blackcurrant jam

A few knobs of butter.​


Pan frying duck breasts
To pan fry duck breasts, score the skin, season breast with salt and pepper and place skin side down in a cold frying pan over a low heat for around 10-12 mins to render the fat out of the breast  (it is important to put the duck into a cold pan so that the fat can slowly render out, if you put it into a hot pan, it will seal the fat into the breast, you may need to tip the excess fat out of the pan a couple of times).  Once the skin is golden and crispy turn the breast over and cook for a further 4-5 minutes (for medium/rare) ideally the breast should be served slightly pink in the middle (a well done duck breast will be dry and tough). Leave to rest for 5 minutes in a warm place.

Simple Blackcurrant sauce
Put 200ml dry red wine in a pan with 2 whole cloves of garlic unpeeled and lightly crushed and a few sprigs of thyme. Boil to reduce by half, add 200ml duck or chicken stock, reduce by half again and stir in 3tbsps blackcurrant jam. Add a few knobs of butter, taste and season. Strain and serve.