Recipe for Crisp Pan Fried Breast of Duck with Blackcurrants 
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Yield:
2 servings
Ingredients:
Amount Ingredient
2 x Duck breasts, approx 7oz, a left and a right
2 tsp Soft brown sugar
1 tbl Raspberry vinegar
150 ml Chicken stock
125 gm Blackcurrants/blueberries
Instructions:
Instructions: Preheat the oven 200C/400F/gas 6.

Heat a heavy based pan, season the duck and place skin side down in the pan and cook for 2-3 minutes. Turn the duck breast and seal.

Place into the oven and cook for a further 12 minutes (medium rare).

Remove and keep warm. Pour any fat from the duck over the breast.

Take the pan and return to the stove.

Drizzle a little honey over the breasts.

Sauce: Sprinkle the brown sugar in the pan and heat gently to caramelise the sugar. Add the raspberry vinegar and the stock and bring to the boil and reduce. Add the blackcurrants or blueberries to the sauce and continue to cook by a third. Season to taste.

To serve, slice the duck and pour the sauce around the plate.

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