Ingredients
Serves 2
RED WINE JUS
1 shallot
1 clove garlic
5 cherry tomatoes
25g Butter
200ml Sombourne Valley Red wine
400ml chicken stock
70g redcurrants
2 tsp Balsamic vinegar
1 tbsp redcurrant jelly
2 sprigs fresh Thyme
Salt and Pepper
DUCK
2 duck breasts
Salt and Pepper
2 Newlyns Farm honey and mustard sausages
2 slices Hampshire charcuterie style Parma ham
200g cooked broad beans, pureed
1 dsp Pratts Rapeseed oil*
Method
RED WINE JUS
- Saute the shallot, garlic and tomatoes in the butter.
- Add the wine ,stock, redcurrants, balsamic vinegar, redcurrant jelly, and thyme. Bring to the boil and simmer for 30 – 40 minutes.
- Strain the jus, return to the pan and reduce until thick and syrupy. Season to taste.
DUCK
- Pre heat oven to 200C Gas mark 6.
- Score the skin of the duck breasts. Season.Place skin side down in a pre heated shallow frying pan, and sear, all sides. The fat in the duck will crisp the skin.
- Place the duck on to a baking tray and roast in the oven for 8 – 10 minutes until cooked, the centre of the breast should be pink. Cover with foil and keep warm.
- Heat the Pratts oil in the pan. Cut sausages in half and brown in the pan. Remove and wrap in parma ham and return the sausages and cook thoroughly.
- Season the broad bean puree and add the oil. Serve the duck with toasted Ciabatta style bread, sausages and broad bean puree.