- 2 Asda Duck Breast Fillets
- 1 small shallot, finely chopped
- 150ml red wine
- 100ml chicken stock (made with 1/4 stock cube)
- 2 tbsp Asda Extra Special Cherry Conserve
- 1/2 level tsp cornflour mixed with 1 tbsp cold water
- Roast potatoes, to serve
- Green vegetables, to serve
Take the duck breasts out of the fridge and place, skin side up, on a plate lined with kitchen paper. Leave at room temperature, uncovered, for 30 minutes. Using a knife, make criss-cross cuts in the skin, taking care not to cut through the meat. Pat the skin dry with kitchen paper.
Pre-heat the oven to 200C/180C Fan/Gas 6. Put the duck breasts, skin side down, in a cold frying pan and cook over a low heat for 10 minutes or until most of the fat has run off. As the fat comes out, pour it into a bowl and reserve for cooking the roast potatoes.
Increase the heat and cook the duck until the skin is golden and starting to crisp. Turn over and cook for 1 minute to seal the underside. Remove the duck from the pan and put in a roasting tin, skin side up.
Cook in the oven for 5-7 minutes, then remove and leave to rest in a warm place for 10 minutes.
Drain any remaining fat from the pan, add the shallot and cook until soft. Add the wine and boil until reduced to about 4 tbsp. Add the stock and conserve and simmer for 2-3 minutes. Stir in the cornflour until slightly thickened.
Slice the duck, drizzle with sauce, and serve with roast potatoes and green veg.
Please drink responsibly. For the facts, visit drinkaware.co.uk.