Duck Breasts with a Port and Berry Sauce

Ingredients

• 4 duck breasts
• 1 tbsp oil
• Salt and ground black pepper
• 200ml / 7fl oz port
• 2 tbsp redcurrant jelly
• 2 tsp concentrated liquid beef stock
• 50g / 2oz unsalted butter
• 200g seasonal mixed berries
• 1 tsp arrowroot

Method

1. Preheat the oven to 220 C/425 F/Gas Mark 7. Coast the duck breasts in the oil and season with salt and pepper. Place a large frying pan over a high heat and lay the duck breasts skin side down in the hot pan. Fry for 2 minutes then turn over and fry for a further 2 minutes. Transfer the duck to a roasting tin and bake for 10 minutes.
2. Bring half the Port to the boil in a saucepan and simmer until reduced by half. Add the remaining Port, return to the boil then simmer until reduced by half again. Add the redcurrant jelly and stock and stir until the jelly has melted.
3. Remove the saucepan from the heat and gradually whisk in the butter a little at a time. Blend the arrowroot with 1 tablespoon of cold water and add to the saucepan with the berries. Return to the heat and simmer for 2 minutes until the sauce has thickened and is glossy.
4. Allow the duck breasts to rest for 10 minutes before slicing. Serve the duck with bubble and squeak rostis, green beans and the berries.