Duck with Damson Vodka Sauce

2 duck breasts (or any game sufficient for 2 people)

Olive oil

Sprig of rosemary

Small glass of port

Wine glass of damson vodka or any summer berry liqueur such as cassis

2 tbs damson conserve (or blackcurrant if using cassis)

2 tbsp red wine vinegar

Knob of butter

1/2 tsp salt, black pepper


To make the sauce, saute the garlic and stripped rosemary leaves in a little oil. When it begins to smell aromatic add in the the wine, port, cassis, conserve, vinegar and salt. Bring to the boil, turn down to a simmer and reduce by half. Strain out the garlic and rosemary leaves and return to the pan adding a knob of butter. This will give it that rich, glossy look. The sauce can be made in advance and heated up, it will keep for a week in the fridge.

Pan fry the duck breasts until they still retain some pinkness (about 3-4 mins each side depending on the size), allow to rest, slice at an angle and serve with the sauce, a potato dish and steamed dark greens.


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