Rachel allen duck breast redcurrant sauce recipes

Pan-fried duck breasts with redcurrant jelly sauce

Increase the heat to medium and turn over the duckbreasts. Meanwhile, make the sauce. Using a sharp knife, score the duckbreasts with 3 long cuts, diagonally, at 2. Place a frying pan on a medium heat, immediately add the duckbreasts, skin side down, and after 2 minutes turn the heat down to low. Cook for 4–6 minutes, depending on the thickness of the breasts and how cooked you like the duck, then turn off the heat and allow to rest for a few minutes before serving. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. 4 duckbreast, (with the skin and fat left on). 6 tbsp redcurrant jelly