Duck Breast with Redcurrant and Port Sauce

Ingredients

For the Duck

4 x duck breasts (skin on) each weighing about 180gr / 6.3 oz. to 200gr / 7 oz. (give or take)

Some rough sea salt

Freshly Ground Black pepper

For the Redcurrant and Port Sauce

300ml / 10 fl. oz. good quality chicken stock

200gr / 7 oz. red currants

20gr / 0.7 oz. unsalted butter

1 x shallot chopped finely

2 x tsp of fresh thyme leaves

4 x tsp of port (ruby or tawny)

2 x tbsp of honey

Salt and pepper to taste

Preparation

For the Duck

1. Put the oven on to heat it to 200°C/400°F. While the oven is heating, start the cooking process in a heavy bottomed frying pan/skillet.

2. Sprinkle the salt and pepper on the skin side of the duck and rub it in.

3. Place your pan on the hob/stove top. Put the duck breasts in the cold pan, skin side down. Turn on the heat to medium high and allow the duck to cook, leave it alone while this happens. If it starts to smoke too much, turn down the heat a little.

4. Once you can see that the duck has cooked about a little more than half way by looking at the side of it to see the colour change, it should be transferred to the oven. This should take about 10 to 15 minutes, but of course it depends on the thickness of your duck and the intensity of the heat you use to cook it. You can do this in your pan if it has a metal handle, or you can transfer the duck to a roasting tray if your pan has a plastic or other unsuitable handle which won’t withstand the heat of the oven. I do the latter. If you are planning to do this too, heat the roasting tray in the oven beforehand. The easiest way to do this is to place it in there whilst you wait for the oven to reach temperature. The duck should be placed in the oven skin side down.

5. Once in the oven, cook it for a further 7 to 10 minutes.

6. Remove and allow to rest for a further 7 minutes before slicing it.

For the Redcurrant and Port Sauce

1. Place half the butter in a pan and allow it to melt. Then add the shallots and cook them until softened on a medium high heat.

2. Add the thyme, chicken stock, port, honey and a little salt and pepper. Add about ¾ of the red currants, keeping the rest back to add at the end of cooking.

3. Turn up the heat to reduce the sauce until it is about 1/3 of its original volume.

4. Turn down the heat, add the rest of the butter and whisk through until it is melted. Add the remaining berries, check for seasoning and serve poured over the duck.