Breast of Wild Duck with Champagne Vinegar Sauce

• 4 duck breasts, boned but with the skin left on
• 1 tablespoon caster sugar
• 6-7 table

Place the breasts in a heated non-stick pan, skin side down. Cook for 10 minutes over medium-hot heat (the skin should not burn), turn over and cook for 3 minutes more. Keep warm in a low oven between two plates, to relax the meat, while you make the sauce.

Pour away fat from pan. Sprinkle on the sugar and heat gently until it carmelises. Deglaze with the vinegar and reduce by half. Add