Ingredients (Serves 4)
- 4 duck breasts, skin on
- 5 tbsp reduced-salt soy sauce
- 1 tbsp honey
- 1 tsp grated fresh ginger
- 3 tbsp water
- 3 tsp olive oil
- 15g/1/2oz unsalted butter
- 3 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and chopped
- 6 tbsp Jo Hilditch British Cassis
- 300ml/1/2pt vegetable or chicken stock
- Salt and freshly ground black pepper
- 175g/6oz fresh or frozen blackcurrants
- New potatoes and sugar snap peas to serve
Using a sharp knife, score the skin on the duck breasts in a crisscross pattern. Place in a glass dish.
In a bowl, mix together the soy sauce, honey, ginger and water. Pour over the duck and leave to marinate for 1 hour.
Preheat the oven to 190°C, 375°F, Gas 5.
Heat 2 tsp of the oil in a heavy-based frying pan.
Lift the duck from the marinade, reserving the marinade, and pat the skin dry with kitchen paper.
Place in the frying pan, skinside down, and cook over a medium heat until the fat begins to run and the skin is golden brown and crisp.
Transfer to an ovenproof dish and cook in the oven for 15 minutes.
Meanwhile, pour off the fat from the pan and wipe the pan with kitchen paper.
Add the remaining oil 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 a simmer, then boil until reduced by half.
Pour in the stock and boil again until the sauce has reduced by half again.
Season to taste then stir in the blackcurrants. Heat gently for 2-3 minutes, until the blackcurrants are tender.
Place the duck on warmed serving plates and pour over the sauce. Serve with sugar snap peas and new potatoes.