Duck Breast with Redcurrant and Red Wine Sauce

Sear duck breast, oven-roast, and serve with a reduced red wine, redcurrant, and balsamic vinegar pan sauce.

Cook Time

15 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

30
ml

Balsamic Vinegar

Dairy

30
g

Butter

Fruits

55
g

Redcurrants

Liquids

60
ml

Red Wine

Approximately 1/4 glass

Meat

2
piece

Duck Breast

Fat slashed

NutsSeeds

1
clove

Garlic

Finely chopped

1
pinch

Thyme

Fresh, finely chopped

Vegetables

2
piece

Shallot

Finely chopped

5
piece

Cherry Tomato

Cut in half

Steps

Slash the fat on the duck breast and sear both sides in a very hot pan.
Transfer the duck to an oven at 180°C for approximately 10 minutes.
Drain excess fat from the pan and sauté shallots, garlic, thyme, and tomatoes for two minutes.
Deglaze with balsamic vinegar and wine, then add butter and redcurrants to reduce the sauce.
Rest the duck, slice diagonally, and serve with the sauce and crusty bread.