- Heat the oven to 200°C.
- Use salt and pepper to season the duck skin side up.
- Put the duck breasts in a cold pan, skin side down. Turn on the heat to medium-high and allow the duck to cook. If it starts to smoke, turn down the heat a little.
- Once the duck has cooked about halfway through, transfer it to the oven while in the pan. (Before you transfer your pan-fried duck breasts to the oven, ensure your pan has an oven proof handle.) If not, simply transfer the duck to a roasting tray. If you are planning to use a roasting tray, ensure it is heated in in the oven beforehand. The duck should be placed in the oven skin side down.
- Once in the oven, cook it for a further 5-10 minutes. Adjust your times based on how well cooked you like your duck to be.
- Remove and allow to rest for a further 7 minutes before slicing.
Redcurrant and Port Sauce
- Place half the butter in a pan and allow it to melt. Then add the shallot and cook until softened on a medium heat.
- Add the thyme, chicken stock, port, honey and a little salt and pepper. Add about 3 quarters of the red currants, keeping the rest back to add at the end of cooking.
- Next, reduce the sauce. To do this, simply increase the heat and simmer until it’s at a third of its original volume.
- Turn down the heat, add the rest of the butter and whisk through until it is melted. Add the remaining berries, season to taste and serve over the sliced duck.
Is cooking duck breast on your kitchen hit list? For an extra special Valentine’s Day, pan roasted duck breast will set the mood for the night! Pop to your nearest convenience store to grab everything you need.
*Recipe adapted from Foodista, licensed under CC BY 3.0.