Ingredients
6 duck breasts
SIDS SALT & PEPPER to taste
3 sprigs thyme, leaves only
2 tbsp rice bran oil
2 tbsp butter
1 small onion, finely chopped
½ cup home made chicken stock
2 tbsp redcurrant jam
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
200 g pitted cherries (or grapes)
Parsley, fine chopped
Directions
Sprinkle duck with SIDS SALT & PEPPER and thyme.
Heat oil and butter in a heavy frypan and fry breasts on both sides until golden brown. Remove to a plate. Fry the onion gently in the pan juices until golden. Add chicken stock to the pan and stir to scrape up any meat residue then add jam and SIDS LOW SUGAR RASPBERRY VINEGAR. Bring to a simmer then return duck to the pan, skin side up. Cover and simmer for 8 minutes until cooked through but do not overcook or they will dry out.
Remove the duck to a serving plate and keep warm. Add fruit to the sauce, simmer for 2 minutes then add SIDS SALT & PEPPER to taste.
Spoon the sauce and fruit over the duck and garnish with a little chopped parsley.
