|300 millilitres||Good red wine eg Cabernet Sauvignon|
|300 millilitres||Duck or chicken stock|
|1½ tablespoon||Redcurrant jelly|
|225 grams||Cherries; stalks removed,|
|; stoned if desired|
|1||Generous tbsp shredded mint leaves|
|Salt and pepper|
|4||Sprigs mint; to garnish|
1 Preheat oven to 200c/400f/Gas 6. Season the skin of the duck breasts with salt and pepper, and the cut sides with pepper only. Prick the skins all over with a fork.
2 Heat a frying pan just big enough to take the breasts in a single layer over a gentle heat and lay skin-side down. As the fat begins to run, raise the heat so they fry briskly in the fat.
3 When browned underneath, put the breasts skin-side up on a rack in a roasting tin and into the oven for nine minutes to keep pink.
4 Cook for 10-12 minutes if you prefer them well done (no longer or the flesh will toughen). Remove and rest for 5-10 minutes before serving.
5 Pour the fat from the frying pan and add the wine. Boil, stirring and scraping in the juices and brown bits from frying the duck breasts.
6 Let the wine boil until reduced to a thin glaze over the base of the pan.
Add the stock and boil hard again until reduced by half. Add the redcurrant jelly and stir in until dissolved.
7 Add the cherries, salt and pepper and simmer for a few minutes for a syrupy sauce. Stir in the shredded mint.
8 Slice each duck breast and fan out on a plate. Spoon over the sauce, garnish with a sprig of mint and serve.
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Recipe by: Sophie Grigson's Herbs Converted by MM_Buster v2.0l.
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