DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE

Ingredients
Bag of Florette Crispy Salad
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
Glass of red wine
30g butter
55g red currants (or 3 tbsp redcurrant jelly)

Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.

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 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, and then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread.

Serves 2