- Heat the oven to 200°C.
- Use salt and pepper to season the duck skin side up.
- Put the duck breasts in a cold pan, skin side down. Turn on the heat to medium-high and allow the duck to cook. If it starts to smoke, turn down the heat a little.
- Once the duck has cooked about halfway through, transfer it to the oven while in the pan. Top tip: Before you transfer your pan-fried duck breasts to the oven, ensure your pan has an ovenproof handle. If not, simply transfer the duck to a roasting tray. If you are planning to use a roasting tray, ensure it is heated in the oven beforehand. The duck should be placed in the oven skin side down.
- Once in the oven, cook the duck for a further 5-10 minutes. Adjust your times based on how well cooked you like your meat to be.
- Remove and allow to rest for a further seven minutes before slicing.
Redcurrant and Port Sauce
- To make your redcurrant jus, place half the butter in a pan and allow it to melt. Then add the shallot and cook until softened on a medium heat.
- Add the thyme, chicken stock, port, honey and a little salt and pepper. Add about 3/4 of the red currants, keeping the rest back to add at the end of cooking.
- Next, reduce the redcurrant and port To do this, simply increase the heat and simmer until it’s at a third of its original volume.
- Turn down the heat, add the rest of the butter and whisk through until it is melted. Add the remaining berries, season to taste and serve over the sliced duck.
Tips & Tweaks
Not a redcurrant fan? No problem! Simply follow the first half of our recipe and replace it with a sauce of your choice. (We recommend a sweet, sticky orange sauce.)
As it’s widely considered an aphrodisiac, red wine is the most commonly served drink on Valentine’s Day. And it just so happens to be the perfect accompaniment to pan-fried duck breast.
And there it is. Perfect pan-fried duck breast; a sure-fire showstopper for your Valentine’s menu. Head down to your nearest SPAR to pick up everything you need. For more foodie inspiration, and regular updates, sign up to our E-newsletter.