Ingredients

• 2 duck breasts, skin pricked with fork
•   salt and pepper
• a fair amount red wine
• ½ stock
• 1½ red currant jelly
•   cherries, stoned
•   mint, chopped

Method

1. Prick skins of 2 duck breasts with a fork, then season with salt and pepper on the skin side, and pepper only on the flesh side.
2. Place in a dry frying pan skin side down for 4 minutes.
3. Put on a rack in a roasting tin skin side up and cook for 12–14 minutes in a hot oven.
4. Pour most of the fat out of the frying pan. While the pan is hot, pour in a fair amount of red wine. Boil until reduced by about two-thirds, stirring constantly.
5. Then add ½ pint of stock. Boil.
6. Remove duck from oven and rest for 10 minutes.
7. Add 1½ tablespoons of red currant jelly to the sauce. Season with salt and pepper.
8. Add stoned cherries and chopped mint and heat carefully. Serve.