Ingredient:
4×250 -300 g (8-10 oz) duck breasts, with the skin left on
125 ml (4 fl oz) beef stock
125 ml (4 fl oz) red wine
1 tsp tomato puree
1 tsp lemon juice
15 g (1/2 oz) butter
Salt and black pepper
1 tbsp chopped fresh rosemary, to garnish
Boiled potatoes and green beans, to serve
Marinade:
5 garlic cloves, sliced
2 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary
Method:
Make the marinade: in a bowl, combine the garlic, vinegar, and rosemary. Score the duck breasts, and put them, skin-side down, in a shallow dish. Spoon the marinade over the top. Chill for 30 minutes.
Put the duck breasts, skin-side down, with the marinade, in a frying pan and cook for 5-7 minutes. Turn, and cook for a further 5 minutes. Remove from the pan, and keep warm.
Spoon any excess fat from the frying pan. Add the stock and wine, and boil over a high heat until reduced to a dark glaze, then add the tomato puree and lemon juice.
Remove from heat, and whisk in the butter, letting it thicken the sauce as it melts. Taste for seasoning.
Slice the duck, and arrange on warmed plates. spoon the sauce around the duck, sprinkle with the chopped rosemary, and serve with boiled potatoes and green beans.
