Duck Breast with Redcurrant Sauce

Ingredients: 

• 2 duck breasts
• 1 onion peeled and finely chopped
• 1 clove garlic peeled and finely chopped
• 2 tbsp balsamic vinegar
• 50ml (2 fl oz) port or red wine
• 30g (1oz) butter
• 3 tablespoons Roots & Wings Redcurrant Sauce with Port
• Salt and pepper
  

Method:

Wash and dry the duck breasts. You want the skin side to be really dry before you start cooking.

When you are ready to begin, preheat the oven to 180C/ 350F/Gas 4.

Make a few cuts into the duck skin. Heat a heavy frying pan until it is very hot, then put the duck breasts in one at a time and sear on both sides. Remove it from the pan and place on a flat baking tray while you cook the second breast. When they are both seared place sprinkle over some salt and pepper and put in the oven for 10 minutes. 

While the duck breasts are in the oven, drain any excess fat from the frying pan. Add the chopped onions, and garlic to the pan and cook on a medium heat for a few minutes until soft but not coloured. Add the port or red wine and balsamic vinegar and red wine and stir vigorously to get all the meat juices left in the pan into the sauce. Finally add the butter and Redcurrant sauce then let the sauce reduce for a few  minutes. 
Remove the duck from the oven and leave to rest in a warm place.
Serve with the sauce some crusty roast potatoes and broccoli.