Duck Breasts with Redcurrant Sauce

• 4 duck breasts
• 1–2 shallots, peeled and finely chopped
• 4 oz / 110

Place the duck breasts in a saucepan, skin-side down, and cook over a gentle heat until the fat runs. Add the shallots and mushrooms, then put them to one side. Drain off most of the duck fat from the pan and add most of the redcurrants, reserving a few berries to add to the sauce just before serving. Raise the heat, and cook just long enough to crisp the skin of the duck, and then turn the mea