Red currant jelly with mint and chilli - Recipe

INGREDIENTS

• 2 duck breasts, skin lightly scored
• Our Redcurrant Jelly with Mint & Chilli 

INSTRUCTIONS

1. Preheat oven to 180°C Fan.  
2. Season duck breasts on both sides. 
3. Place skin side down in cold frying pan and place over low heat.  
4. Brown slowly to render fat and brown skin (10 mins. Don’t rush this stage).  
5. Place pan in oven (or transfer duck to a tray) and roast for 8-10 mins depending on size.  
6. Halfway through cooking time, turn duck breasts skin side up and spread  our  Redcurrant Jelly on skin.  
7. Return to oven to finish cooking.  Remove from oven and rest for good 5 mins.  
8. Slice and serve with veg of choice with more of our Red Currant Jelly with Mint & Chilli on the side.