Duck with orange or cherries is such a classic, but there is no reason why you can’t pair it with other fruit or vegetables, such as rhubarb, cranberries, or, as here, with black currants—anything with a little acidity to cut through the meat’s richness. You’ll find black currant jam in specialty shops or stores specializing in British products. Baby new potatoes and chopped greens would make ideal accompaniments.

SERVES 2

FOR THE DUCK BREASTS

INGREDIENTS 

• 2 duck breasts, skin on
• Sea salt and freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Score the skin of the duck breasts in a crisscross pattern, then rub with salt and pepper.
3. Place them skin side down in a dry ovenproof roasting pan and cook over very low heat to render most of the fat. This may take 10–15 minutes.
4. Turn up the heat under the duck breasts and cook for about 5 minutes until the skin is crisp.
5. Turn them over and cook on the other side for 1–2 minutes until cooked through.
6. Place the pan in the hot oven for 8–10 minutes until the duck is slightly springy when pressed.
7. Rest the duck breasts on a warm plate for 5 minutes, then cut into slices on the diagonal.

FOR THE SAUCE

INGREDIENTS

• ⅔ cup dry red wine
• 2 garlic cloves, skin on and lightly crushed
• A few thyme sprigs
• ⅔ cup duck or chicken stock
• 3 Tbsp black currant jam or conserves
• 2 Tbsp butter, cut into cubes
• Sea salt and freshly ground black pepper

INSTRUCTIONS 

1. Meanwhile, make the sauce.
2. Place the red wine in a pan with the garlic and thyme and boil for 7–8 minutes until reduced by half.
3. Pour in the stock and reduce again by half.
4. Stir the black currant jam into the sauce and add a few chunks of butter to give it a shine.
5. Taste and adjust the seasoning, then strain through a fine sieve and discard the solids.
6. Spoon over the black currant sauce and serve.

NOTE

• Normally, meat should be added to a hot pan and sizzle the moment it goes in. Duck breast, however, should be added to a cold pan and slowly brought up to temperature. This is because the breast skin is very fatty and needs time for the fat to run out into the pan, or render. If you added the breast to a hot pan, it would seal the fat in.