Classic Duck Breast in Berry and Wine Sauce

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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