Ingredients

• 2 duck breasts
• 2 shallots
• finely chopped
• 1 clove garlic
• finely chopped
• pinch of fresh thyme
• finely chopped
• 5 cherry tomatoes
• chopped in half
• 2 tbsp balsamic vinegar
• ¼ glass of red wine
• 30g/1oz butter
• 55g/2oz redcurrants (or 3 tbsp redcurrant jelly)

Directions

• Slash the fat on the duck breast and then sear it on both sides in a very hot pan.
• Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes.
• Meanwhile
• drain off any excess fat from the frying pan. Put in the shallots
• garlic
• thyme and tomatoes and cook for a minute or two.
• Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes.
• Remove the duck from the oven to rest
• then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread.