duck breast, potatoes, onion, garlic, thyme, rosemary, cherry tomatoes, red wine, balsamic vinegar, red currant jelly, oil, butter, salt, pepper
Such a treat of a meal, but not that expensive as Aldi now sell duck breasts! The aim is to have nice crispy fat on top of the duck, with crisp mini roast potatoes with a rich homemade sauce. This is dish for when you want to impress but want something more straightforward- trust me!
Serves 2
45 minutes
Start by scrubbing 3 large potatoes (keep the skin on), cut into small cubes and boil for about 5 minutes. Once slightly soft, drain and toss in a roasting tray with a glug of oil, knob of butter, a few sprigs of rosemary and season. Mix together and cook for 25-30 minutes at 190c.
While the potatoes are cooking, season the duck breasts and place on a cold griddle fat side down. Turn the heat on high and cook for 5 minutes without moving them, turn over and cook for one minute fat side up. The transfer to the oven for 10 minutes. Once cooked lift them out and let them sit for 10 minutes before serving.
Next the red wine sauce.. Firstly, drain the fat from the griddle pan. Without cleaning it add one finely sliced onion, 5 halved cherry tomatoes, a sprig of thyme and 2 crushed cloves of garlic. Cook on a medium heat for a couple of minutes, then add 2 tbsp of balsamic vinegar, 1/4 glass of red wine and 2 tbsp of red currant jelly. Mix together and bring to a simmer. Then using a hand blender, blitz the sauce until it is a thick, smooth consistence. Serve with the rested duck breast, mini roast potatoes and a green salad.
Josephine Harrington 