Pan-Fried Duck Breast With Wine And Blackcurrant Sauce - cooking recipe

Ingredients

2 duck breasts
500 ml red wine
200 g blackcurrant jam
100 g sugar
200 ml beef stock
potato
spinach
broccoli

Preparation

Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.