Duck au vin

Method

• step 1

  Heat the butter in a pan. Add the shallots and sugar and fry for approx 10 minutes or until golden. Add the bacon lardons and mushrooms and fry for a further 5 minutes. Stir in the garlic and tomatoes and cook for 1 minute. Add the flour and cook for another minute. Add the red wine, 150ml water, bay leaf, thyme nad season with black pepper. Bring to the boil and simer for approx 8-10 minutes or until syrupy and glossy.

• step 2

  Preheat the oven to 210C/ 425F/ gas 7.

• step 3

  Using a small, sharp knife, gently cut the skin of each duck breast in a criss-cross pattern, taking care not to cut all the way through. Rub a little salt into each.

• step 4

  Heat a large frying pan and place the duck breasts in skin side down for approx 3-5 minutes on a medium heat or until really golden brown. (A lot of fat will come away from the duck as you do this.) Turn the duck breasts over and sear for a further minute. Transfer to a wire rack over a roasting tin, skin side up and place in the oven for approx 10-12 minutes. Remove from the oven and cover lightly with foil and leave to rest for 10 minutes before slicing.

• step 5

  To serve, ladle the sauce into 4 large, warm soup plates and top with the sliced duck. Decorate with some fresh thyme sprigs and take straight to the table.

• step 6

  Serve with creamed potatoes, parsnip or fine green beans.