Classic Duck Breast in Berry and Wine Sauce
Classic Duck Breast in Berry and Wine Sauce



  • 2 x duck breasts
  • 2 shallots, chopped
  • 1 garlic clove, chopped
  • Pinch of thyme leaves, chopped
  • 5 cherry tomatoes, halved
  • 2 tbsp balsamic
  • 1⁄4 glass of red wine
  • 30g butter
  • 3 tbsp cranberry jelly
  • Score the fat on the duck breast, then sear it for a minute or two on both sides in a very hot pan. Remove from the pan, pop the breasts in a roasting tray, and roast in the oven at 180C for 10 minutes.
  • Meanwhile, drain off most of the excess fat from the frying pan, and add the shallots, thyme, garlic, and tomatoes, and fry for a couple of minutes. Deglaze the pan with the balsamic and the wine, stir in the butter and the cranberry jelly, and cook for a few minutes. Serve the duck breasts, sliced on the diagonal, on a plate with your sauce poured over the top.
30 mins
2 serving

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