Ingredients
- 4 x Duck breasts
- 300 ml Good red wine eg Cabernet Sauvignon
- 300 ml Duck or possibly chicken stock
- 1Â 1/2 Tbsp. Redcurrant jelly
- 225 gm Cherries, stalks removed, stoned if you like
- 1 x Generous tbsp shredded mint leaves
- Â Â Salt and pepper
- 4 sprg mint, to garnish
Description
1 Preheat Oven To 200c/400f/Gas 6. Season The Skin Of The Duck Breasts With Salt And Pepper, And The Cut Sides With Pepper Only. Prick The Skins All Over With A Fork. 2 Heat A…
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