RED WINE JUS
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
DUCK
2 duck breasts
Salt and Pepper
2 Newlyns Farm honey and mustard sausages
200g cooked broad beans, pureed
1 dsp Pratts Rapeseed Oil
RED WINE JUS
DUCK
Serve the duck with toasted Ciabatta style bread, sausages and broad bean puree.
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