A simple but luxurious supper which will go from fridge to plate in little more than half an hour – yes please, I want more of those.
Having succumbed to the lure of a couple of duck breasts marked down in the supermarket, I whipped up a quick sauce using vino cotto, the grape syrup we made recently.
But you could make something equally fruity and tangy with some red wine, a few tablespoons of redcurrant jelly and a dash of balsamic vinegar.
Duck Breasts with Vino Cotto
2 duck breasts
A small glass of red wine
A quantity of vino cotto (or 3 tbsp redcurrant jelly and a splash of balsamic vinegar)
Salt and freshly ground black pepper
Preheat the oven to 425F/220C/Gas Mark 7.
Score the skin on the duck breasts in a diamond pattern, making sure you don’t cut into the meat underneath. Season all over with salt and pepper.
Put a non-stick pan on the hob on a medium heat.
Without adding any oil, put the duck breasts in the pan, skin-side down, and cook for 6-8 minutes or until golden brown.
Pour off the fat (save it for roasting potatoes) and seal the other side for 30 seconds.
Place skin-side up in a roasting tray in the middle of the oven and cook for 10 minutes if you’d like it rare, 15 minutes for medium, 18 minutes (if you really must) for well done. I was so busy taking photos I overcooked mine but I think it’s nicest pink.
While it’s cooking, deglaze the frying pan with a good splash of red wine and stir in about a small wine glass of vino cotto (or the redcurrant jelly and balsamic vinegar) and stir well to blend. Set aside to keep warm.
When the duck is done to your liking, allow it to rest for 10 minutes before cutting on an angle into thick slices and serving with a drizzle of the sauce.