Perfect for this time of year, a quick, tasty way to use blackcurrants, and a great accompaniment to roast duck.
- 4 medium duck breasts
- 1 tbsp Chinese five spice
- 4 tbsp blackcurrant jelly or jam
- 2 garlic cloves, peeled and finely crushed
- 2 tbsp cider or sherry vinegar
- 6 tbsp cold water
- pinch or two good quality chicken stock cube
- 2 tbsp olive or vegetable oil
- 1 pinch salt
- freshly milled black pepper
- 50 g fresh blackcurrants, frozen, then defrosted
- juice and finely grated zest of 2 large limes
- 2 tsp double cream, optional
- With a sharp knife, crisscross the duck fat about ½ cm intervals cutting through to the fat but not cutting into the flesh.
- Rub the five-spice well into the breast, then leave to marinate for 1 hour if possible, no probs if not.
- Place the jam, garlic, vinegar, water, stock cube into a pan and bring to a simmer. Gently reduce until you have a nice thick sauce consistency.
- Remove from the heat and cool.
- Meanwhile, heat a frying pan with no oil.
- Season the duck breast with salt and pepper.
- Place into the warm pan skin side down and cook for 5-6 minutes.
- The fat will come out fairly quickly; gently cook in its own fat.
- Turn over and cook again gently for 5-6 minutes, maximum.
- Once cooked, remove from the pan, cover well with foil and leave for 10 minutes to rest.
- Return to the sauce, drop in the defrosted blackcurrants, rewarm, and add the zest and juice of the lime, keep as fresh as possible.
- Slice and drain the duck really well into 3 slices, across the grain of the meat, drain again.
- Serve with a spoon or two of sauce, no more.
- Serve with roasted onions and minted new potatoes.
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