- 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 oven proof 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.
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*Recipe adapted from Foodista, licensed under CC BY 3.0.