- 4 duck breasts, each weighing about 200g/7oz
- 1 tbsp oil
- Salt and freshly ground black pepper
- 200ml/7fl oz port
- 2 tbsp redcurrant jelly
- 2 tsp concentrated liquid beef stock
- 50g/2oz unsalted butter, cubed
- 1 tsp arrowroot
- 200g/7oz seasonal mixed berries
- Bubble-and-squeak rösti and green beans, to serve
Preheat the oven to 220°C, 425°F, Gas 7. Brush each duck breast with oil and season well.
Place a large frying pan over a high heat and lay the duck breasts, skin-side down, in the hot pan. Fry them for 2 minutes then turn them over and fry for 2 minutes more on the other side. Transfer the duck to a roasting tin and bake in the preheated oven for 10 minutes.
Bring half the port to the boil in a saucepan, simmer until reduced by half then add the remaining port. Return to the boil then simmer until reduced by half again. Add the redcurrant jelly and the beef stock and stir until the jelly has melted. Remove the pan from the heat and whisk in the butter, a little at a time.
Blend the arrowroot with 1 tbsp of cold water and add to the saucepan with the berries. Return to the heat and simmer for 2 minutes until the sauce becomes thick and glossy.
Allow the duck to rest for 10 minutes before slicing. Serve with the bubble and squeak rösti and green beans, with a little port-and-berry sauce spooned over.