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Quick peppered duck and blackcurrant sauce

Name: Quick peppered duck and blackcurrant sauce
Yield: For 2 people
Cuisine: British recipes
Ingredients: 2 duck breasts; 2 tbsp Szechuan peppercorns; 3 tbsp port; 2 tbsp red wine vinegar; 4 tbsp Bonne Maman Blackcurrant Conserve; 200g tenderstem broccoli

Easy
March 2009

Easy
March 2009

Test kitchen approved

For 2 people
Takes 10 minutes to make and 12 minutes to cook

Peppered duck breast and blackcurrant sauce is a fast and elegant supper for two. Try it with venison steaks instead of duck.

Dairy-free recipes

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Ingredients

2 duck breasts
2 tbsp Szechuan peppercorns
3 tbsp port
2 tbsp red wine vinegar
4 tbsp Bonne Maman Blackcurrant Conserve
200g tenderstem broccoli

Method

Lightly score the skin of the duck breasts. Press the peppercorns into the skin and season with salt.
Pan-fry skin-side down over a high heat for 6 minutes, until crisp, then turn over and fry for 4 minutes more. Remove and set aside to rest. Pour the fat out of the pan.
Add port, red wine vinegar and Blackcurrant Conserve to the pan. Bubble for 2 minutes until thickened, then season to taste.
Meanwhile, bring a small pan of salted water to the boil and cook the broccoli for 3 minutes, until tender, then drain and set aside.
Slice the duck breast on the diagonal, spoon over the blackcurrant sauce and serve with the broccoli and some mash, if you like.