Duck Breast with Red Wine and Bramble Sauce

Charmaine Lu -
  • 2 duck breasts
  • 2 chopped shallots
  • 1 chopped garlic clove
  • Pinch of chopped thyme
  • 5 cherry tomatoes, halved
  • 2 tbsp balsamic vinegar
  • ¼ glass of red wine
  • 35g butter
  • 3 tbsp bramble jelly
  • Preheat the oven to 180C. Score the skin of the duck breast, and sear on both sides in a very hot pan. Add the pan to the oven and roast for 10 mins, then remove and leave to rest.
  • Meanwhile, drain most of the fat from the frying pan and add the shallots, thyme, garlic and tomatoes. Cook for 3 mins, then add the wine and balsamic vinegar. Stir in the butter and bramble jelly and cook for 3 mins to reduce. Slice the rested duck breasts and drizzle with the sauce. Serve with steamed cavolo nero and enjoy.
30 mins
2 serving