Balance with richness of duck with fruity ginger and blackcurrant
20 mins plus 1 hour marinading time
- 4 Duck breasts, skin on
- 1 tbsp olive oil
- 5 tbsp reduced salt soy sauce
- 1 tbsp honey
- 1 tsp grated fresh ginger
- 15g/½ oz butter
- 3 shallots, finely chopped
- 2 clove of garlic
- 6 tbsp of Jo Hilditch cassis
- 300ml/½ pint vegetable or chicken stock
- 175g/6oz fresh or frozen blackcurrants
- Score the skin on the duck breasts with a very sharp knife in a criss-cross pattern, being careful not to cut into the meat. Put the duck into a glass dish. Put the soy sauce, honey, ginger and 3 tablespoons water into a small bowl and mixed together. Pour over the duck and set aside for 1 hour.
- Heat the oven to 190C/180Cfan/gas 5.
- Heat 2 tsp of the oil in a heavy-based frying pan, lift the duck from the marinade, pat dry the skin with kitchen paper, then place in the pan skin side down and cook over a medium heat cook slowly until the fat begins to run and the skin is golden brown and crisp. Transfer to an ovenproof dish and cook for 15 minutes.
- Meanwhile, pour off the fat from the pan and wipe with kitchen paper, add the remaining teaspoon of oil to the pan with the butter and cook the shallots and garlic over a medium heat until soft and golden. Add the reserved marinade and cassis and bring to simmer, boil until reduced by half.
- Add the stock and boil again until the sauce has reduced by half again.
- Season to taste and stir in the blackcurrants, heat gently for 2-3 minutes until the blackcurrants are tener
- Place the duck on warmed serving plate and pour over the cassis and blackcurrant sauce.