Pan-fried duck breasts with redcurrant jelly sauce
With a perfectly crispy skin and juicy pink meat, duck breasts are a short-cut to luxury. The sauce is quick to make but richly flavoured. The sweetness of the redcurrant jelly is cut through?by the acidity of the vinegar. If you don’t have redcurrant jelly, strained blackberry or raspberry jam will do just as well.
Recipes
• 19 Nov 15
