Pan fried duck breast with redcurrant and port reduction recipe

Emma Revis served duck breast with a rich fruity sauce for her main course on Come Dine With Me Harrogate

Serves 4

Ingredients

4 skin-on Gressingham duck breasts
240ml port
4 tbsp redcurrant jelly
250-350ml good-quality chicken stock

For the dauphinoise potatoes

450g potatoes, peeled and thinly sliced
25g butter, plus extra to grease
1 clove garlic, crushed
150ml double cream
150ml milk
Grated nutmeg

Method

For the potatoes, preheat the oven to 150°C/gas mark 2. Plunge the sliced potato into a bowl of cold water. Dry with a clean tea towel then layer with garlic and seasoning in a buttered baking dish. Pour over the cream and milk, sprinkle with nutmeg and dot butter over the top. Bake for 1½ hours.
For the duck, fry the breasts skin-side down in a hot frying pan for 5-10 minutes until golden brown. Turn and seal for a minute or so, or 2-3 minutes more for well done meat. Transfer to a roasting tray and bake for 10-12 minutes.
Meanwhile make the jus. Drain the fat from the frying pan then add the port to the pan and scrape to deglaze with a wooden spoon. Let the port reduce down to a syrup then add the redcurrant jelly and reduce again. Finish by adding enough stock to get the desired consistency and season to taste.
Allow the duck to rest for 10 minutes then serve with the jus and potatoes.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.