Duck breast with redcurrant and red wine sauce




  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 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, then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread.