Duck is great alternative to turkey and quite impressive when entertaining during the festive season. This recipe has a delicious fruity sauce to complement the richness of the duck, and is an alternative to traditional orange flavoured sauces which often accompany duck breast.
4 duck breasts
1 tbsp oil
salt and ground black pepper
200ml / 7floz Port
2tbsp redcurrant jelly
2tsp concentrated liquid beef stock
50g / 2oz unsalted butter
200g seasonal mixed berries
Preheat the oven to 220 C / 425 F / Gas Mark 7. Coast the duck breasts in the oil and season with salt and pepper. Place a large frying pan over a high heat and lay the duck breasts skin side down in the hot pan. Fry for two minutes then turn over and fry for a further two minutes. Transfer the duck to a roasting tin and bake for 10 minutes.
Bring half the Port to the boil in a saucepan and simmer until reduced by half. Add the remaining Port, return to the boil then simmer until reduced by half again. Add the redcurrant jelly and stock and stir until the jelly has melted.
Remove the saucepan from the heat and gradually whisk in the butter a little at a time. Blend the arrowroot with one tablespoon of cold water and add to the saucepan with the berries. Return to the heat and simmer for two minutes until the sauce has thickened and is glossy.
Allow the duck breasts to rest for 10 minutes before slicing. Serve the duck with bubble and squeak rostis, green beans and the berries.
Recipe from www.seasonalberries.co.uk/
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