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Duck breasts with shallots and sherry

Duck breasts with shallots and sherry

 

This is a really simple recipe to prepare and cook, but it is impressive - and delicious.


Preparation time: 5 minutes
Cooking time: 40 minutes

Serves 4

  • 2 banana or large shallots, finely chopped

  • 4 duck breast fillets

  • Coarse sea salt

  • 4 Tbsp sherry vinegar

  • 4 Tbsp medium sherry

  1. Preheat the oven to 200C/400F/Gas Mark 6.

  2. Place the shallots in the base of a small roasting pan, then set the duck breasts, fat side uppermost, on a rack over them. Rub the breasts generously with coarse salt, then roast them in the hot oven for 30 to 35 minutes, until the juices run clear. Remove the rack and keep the duck warm for at least 5 minutes before carving.

  3. Spoon off all but 2 tablespoons of the fat - keep it for roasting potatoes.

  4. Add the sherry vinegar to the pan and heat it gently on the stove, scraping up any bits from the base.
    Stir in the sherry, bring to the boil then season to taste.

  5. Slice the duck breasts and serve with the sauce spooned over.

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