• Cooking Time: 30 - 60 mins
  • Cuisine: Chinese
  • Main Ingredient: duck
  • Preparation Time: Under 30 mins
  • Serves: 2


  • 2 duck breasts
  • ¼ tsp allspice
  • 1 shallot, finely sliced
  • 3 tbsp red wine
  • 2 tbsp Stute no sugar added blackcurrant jam
  • 3 sprigs of thyme
  • Freshly ground black pepper


Score the skin of the duck into diamond shapes, cutting through the fat almost down to the meat. Season with salt and pepper and rub with all spice. 
 Put the duck, skin side down into a cold frying pan. Put it onto a medium heat and allow it to heat up in the pan, slowly coming to a sizzle. In 10 minutes a lot of the fat will have rendered out and the skin crisp. Turn the duck over and cook for a further 7 minutes. The meat will be medium, if you prefer it cooked more keep it in the pan for an extra minute or two. Set aside on a warm plate to rest.
 Pour off all but 2 tsp of the fat. Gently cook the shallot for 1-2 minutes then pour in the wine, stir to deglaze the pan and simmer for a minute to let the alcohol cook off. Stir in the jam and add the thyme leaves, a good grind of pepper and salt to taste. Cook for 2-3 minutes until syrupy.
 Slice the duck and serve drizzled with blackcurrant sauce.

Comments have been disabled on this article.

Latest from the Cheshire