About this recipe:This charming and elegant dish is a good choice for a dinner party or special evening occasion. Serve with a seasonal starch such as Jersey Royal potatoes and some crunchy fresh vegetables. A good wine pairing for this dish would be a well structured and fruity claret.
8 duck breasts
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
salt and pepper, to taste
300ml port wine
3 tablespoons redcurrant jelly
300ml double cream
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Method Prep:10min › Cook:25min › Ready in:35min
First prepare the duck breast by scoring the skin diagonally at 2cm intervals. Rub the the breasts with the ground cinnamon, nutmeg and salt and pepper. Allow to stand for 30 minutes to come to room temperature.
Preheat the oven to 180 C / Gas 4. Place a metal pan in the oven and allow it to heat up.
Heat a dry, cast iron frying pan over a high heat then add the duck breasts, frying skin side down. Cook for 3 minutes, until the skin is golden and crispy. Turn and cook for 1 minute. Flip back to skin side down and transfer to the hot pan in the oven.
Bake in the oven for 10 to 13 minutes depending on personal preference. Remove from the oven and rest, keeping warm.
Meanwhile, pour the duck fat away (see tip) and de-glaze the pan with the port wine. Stir in the redcurrant jelly and cook and stir for 5 minutes until it has reduced by about half. Stir in the cream and simmer for 2 minutes until it has thickened.
Carve the duck breast into slices, transfer to serving plate and pour the sauce over.
In step 5 you may wish to save the duck fat instead of discarding it. It is excellent to have around for other dishes such as roast potatoes and casseroles and freezes well.