1 duck breast
2 shallots, finely chopped
1 clove garlic, finely chopped
pinch of fresh thyme, finely chopped
2 tbsp balsamic vinegar
1/4 glass of red wine
30g butter
55g redcurrants (or 3 tbsp redcurrant jelly)
Slash the fat on the duck breast and then put into a cold frying pan.
Cook over a low heat until the fat has rendered out and the skin is crispy.
Remove it from the pan and place in the oven at 180C for 12 minutes.
Meanwhile, drain off most of the fat from the frying pan. Put in the shallots, garlic and thyme and cook for a minute or two.
Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes.
Remove the duck from the oven to rest, then slice on the diagonal. Serve with the sauce drizzled over.
