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Pan-Fried Duck Breast With Wine and Blackcurrant Sauce

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“Pan-fried Duck Breast with Wine and Blackcurrant Sauce”
READY IN:
48mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
  2. Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.

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