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