- Duck breast, one per person
- Red currant jelly
- A dash of cream (see video) or you can substitute 2 pudding spoons of red wine if that's easier (then you don't need to buy cream #Student)
- Salt and pepper
- Asparagus, a handful
- Mashed potato
Score the skin of the duck breast. Season with salt and pepper.
Now pop in a cold non-stick frying pan, skin side down. Turn the heat on medium and fry for 6 mins. Duck is a fatty bird so drain the fat every now and again. Suggest you turn the pan to one side and spoon it out into a bowl. Do not get rid of it, we use the fat later.
After the 6 mins is up, turn the duck over and sear for 30 secs on the other side. This seals the meat.
Now bung the duck in a baking dish skin side up and pop in the oven for 10-11 mins at 200. This makes it nicely pink, which is how I like it.
Whilst the duck is in the oven, chuck the kettle on and cook the asparagus for a couple of minutes. Drain and add a knob of butter to the asparagus (just gives a little more flavour).
I cheated and used bought mash so show off all your education and read the back and follow the instructions. #brains.
For the "jus" or sauce
Add the fat back to the frying pan and add in a large teaspoon of redcurrant jelly. Season generously. Heat it gently and stir so that it breaks down. Add in a smidge of cream (literally hardly anything, see the video) OR 2 pudding spoons of red wine. I never like light pink sauces; we want it to be rich in colour.
Suggest you add the fat from the baking dish and the butter from the asparagus too. Heat it through.
Serve everything as artistically as you can. I found that using a spoon to spread the sauce/jus on worked well; trying to pour from a frying pan wasn't a great idea.