- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 5 minutes
- Effort: easy
- 4 duck breast, (with the skin and fat left on)
For the redcurrant jelly sauce
- 2 shallots or 1 red onions, finely chopped
- 6 tbsp redcurrant jelly
- 2 tbsp red wine vinegar
- juice of 2 oranges
1. Using a sharp knife, score the duck breasts with 3 long cuts, diagonally, at 2.5cm intervals through the skin, but not the meat. Repeat crossways to form a grid pattern. Season on both sides with salt and pepper.
2. Place a frying pan on a medium heat, immediately add the duck breasts, skin side down, and after 2 minutes turn the heat down to low. Continue to cook, pouring off the fat every so often into a bowl (see also the tip below), for 10-15 minutes or until the skin is crisp. Increase the heat to medium and turn over the duck breasts. Cook for 46 minutes, depending on the thickness of the breasts and how cooked you like the duck, then turn off the heat and allow to rest for a few minutes before serving.
3. Meanwhile, make the sauce. Add 2-3 tablespoons of the duck fat to a frying pan and place on a medium heat. Tip in the shallots or onion and cook for 5 minutes or until softened but not browned, then stir in the jelly, vinegar and orange juice. Allow to bubble and reduce for 35 minutes or until the mixture is syrupy in consistency. Season with salt and pepper to taste, adding more jelly or vinegar if necessary.
4. Serve the duck breasts either whole or cut into slices, and drizzled with the sauce.
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