Duck breast with redcurrant and red wine sauce
Crispy-skinned, succulent duck breast is paired with an exquisite sauce made from red wine, balsamic vinegar, and sweet-tart redcurrant jelly. Sautéed shallots, garlic, thyme, and roasted cherry tomatoes round out the complex flavors with rich savory depth. Serve the sliced duck drizzled with the glossy sauce for an elegant dinner.
Ingredients
- Balsamic vinegar30 ml
- Red wine125 ml
Instructions
5 steps- 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.
Nutrition
1 serving ≈ 240 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes