2014 Create & Cook finalists recipes - Alex's Duck Breasts with redcurrant Jus - Serves 2


1 shallot
1 clove garlic
5 cherry tomatoes
25g Butter
200ml Sombourne Valley Red wine
400ml chicken stock
70g redcurrants
2 tsp Balsamic vinegar
1 tbsp redcurrant jelly
2 sprigs fresh Thyme
Salt and Pepper

2 duck breasts
Salt and Pepper
2 Newlyns Farm honey and mustard sausages
200g cooked broad beans, pureed
1 dsp Pratts Rapeseed Oil

Full Method


  1. Saute the shallot, garlic and tomatoes in the butter.
  2. Add the wine ,stock, redcurrants, balsamic vinegar, redcurrant jelly, and thyme. Bring to the boil and simmer for 30 - 40 minutes.
  3. Strain the jus, return to the pan and reduce until thick and syrupy. Season to taste.


  1. Pre heat oven to 200C Gas mark 6.
  2. Score the skin of the duck breasts. Season. Place skin side down in a pre heated shallow frying pan, and sear, all sides. The fat in the duck will crisp the skin.
  3. Place the duck on to a baking tray and roast in the oven for 8 - 10 minutes until cooked, the centre of the breast should be pink. Cover with foil and keep warm.
  4. Heat the Pratts oil in the pan. Cut sausages in half and brown in the pan. Remove and wrap in
  5. Parma ham and return the sausages and cook thoroughly.
  6. Season the broad bean puree and add the oil.

Serve the duck with toasted Ciabatta style bread, sausages and broad bean puree.

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