Ingredients
- 4x 200 g duck breasts
- 2 teaspoons sea salt
- 2 teaspoons ground cinnamon
- 4 teaspoons demerara sugar
- 250 ml red wine
- 150 ml crème de cassis
- 1 tablespoon cornflour or arrowroot
- 250 g raspberries
Method
1. Score the duck breasts through the skin and fat but not all the way through to the meat. Heat a frying pan and fry the duck breasts, skin side down, until the skin browns and the fat runs out. Lift the breasts out of the pan and tip away most of the fat.
2. Mix together the sea salt, cinnamon and demerara sugar. Sprinkle over the skin of the duck breasts, then press in with your hands. Season with black pepper. Reheat the frying pan and cook the duck breasts, skin side up, for 10-15 minutes. Lift out of the frying pan and leave to rest on a carving board. Preheat the grill.
3. Meanwhile, mix together the red wine and cassis in a jug. Pour about 100 ml of the liquid into a small bowl and mix in the cornflour or arrowroot, then pour this back into the jug. POUR the excess fat out of the frying pan to leave about 2 tablespoons. Return the pan to the heat and pour in the red wine and cassis. Simmer for 2-3 minutes, stirring constantly, until the sauce has thickened. Add the raspberries and simmer for another minute, to warm the fruit through. Check the seasoning.
4. Grill the duck breasts, skin side up, for a minute, or until the sugar starts to caramelize. Slice the duck breasts thinly, pour a little sauce over the top and serve the rest separately in a jug.
