members recipes

Ingredients
2 duck breasts, skin on
large glass of red wine
1 tbsp blackcurrent jelly
1 tsp rosemary
200g potatoes
200g swede
30g butter
salt and black pepper

Method
SERVES 2
1. FOR THE DUCK: Preheat the oven to 200C. Score the duck breasts' skin in a criss-cross design. Season on both sides with salt and black pepper and place into a hot pan, skin side down, and cook for 4 minutes. Turn over and cook for a further 2-3 minutes. Transfer the duck breasts to a roasting pan, skin side up, and roast in the oven for 10 minutes or until cooked to your liking. Remove the duck breasts and leave to rest for 5-10 minutes and then cut into slices.
2. FOR THE BLACKCURRENT SAUCE: Pour off any remaining fat from the pan the duck breasts were browned in. Add the wine, jelly and rosemary and cook until reduced by half. Remove from the heat and whisk in 10g butter.
3. FOR THE POTATO AND SWEDE MASH: Cut the potato and swede into similar size chunks and cook in boiling water until tender. Drain and then mash together, along with 20g butter. Season with salt and black pepper.
4. Serve the duck alongside the mash and sauce.