Redcurrant Duck

(SERVES 4)

• 2 large duck breasts, skin removed, about 275g/10 oz each
• 25 g/1 oz/2 tbsp low-fat spread
• 90 ml/6 tbsp port
• 15 ml/1 tbsp redcurrant jelly (clear conserve)
• Salt and freshly ground black pepper
• 4 small redcurrant sprigs (optional)
• Watercress sprigs

To serve:

• Parsleyed Potatoes Cabbage with celery

Fry (sauté) the duck breasts in the low-fat spread for about 10-15 minutes until cooked to
your liking. Remove from the pan and keep warm. Add the port and redcurrant jelly to the
pan and cook, stirring, until the red-currant jelly dissolves. Boil rapidly until reduced
by half. Season to taste. Cut the duck breasts diagonally into neat slices. Arrange on four
warmed serving plates. Spoon the sauce over and garnish each with a sprig of red-currants,
if using, and watercress sprigs. Serve with Parsleyed potatoes and cabbage with celery.