1 Magret de Canard / Duck Breast
1 French Shallot
300 ml red wine
100 ml Creme de Cassis
1 Tablespoon Raspberries
50 g Butter
The Raspberry Sauce
Bring the wine to the boil and add the shallots. Boil gently until it has reduced by half. Add the creme de cassis and raspberries and reduce again. The sauce should be syrupy. Whisk in the butter.
Slash the fatty side of the duck with a sharp knife in a criss-cross pattern. In a hot heavy based pan cook the duck breast fat side down for several minutes until the duck fat is golden and started to render down. Place in a hot oven for 10 minutes – 12 minutes fat side up. This will give you medium rare meat. Serve with green beans and garlic roast potatoes.