duck breasts in a red wine sauce. yum.

4 x 250g - 300g duck breasts, skin on
125ml beef stock
125ml red wine
1 tsp tomato puree
1 tsp lemon juice
15g butter
salt n pepper
5 sliced garlic cloves
2 tbsp balsamic vinegar
1 tbsp chopped rosemary

make the marinade: in a bowl, mix the garlic, balsamic and rosemary. score the duck breasts on the skin side, rub in marinade and leave in fridge for 30 mins.

put the duck breasts, skin side down, with the marinade in a frying pan and cook for 5 - 7 mins. turn and cook for 5 more mins. remove from pan and keep warm.

spoon excess fat from frying pan. add the stock and wine and bring to a boil. cook over a high heat until reduced to a dark glaze, then add tomato puree and lemon juice.

remove from heat, whisk in the butter, letting it thicken the sauce as it melts. season.

slice the duck breasts, and arrange on warmed serving plates. spoon the sauce around the duck, sprinkle with chopped rosemary, munch.