Preheat the oven 200C/400F/gas 6. Heat a heavy based pan, season the duck and place skin side down in the pan and cook for 2-3 minutes. Turn the duck breast and seal. Place into the oven and cook for a further 12 minutes (medium rare). Remove and keep warm. Pour any fat from the duck over the breast. Take the pan and return to the stove. Drizzle a little honey over the breasts. Sauce: Sprinkle the brown sugar in the pan and heat gently to caramelise the sugar. Add the raspberry vinegar and the stock and bring to the boil and reduce. Add the blackcurrants or blueberries to the sauce and continue to cook by a third. Season to taste. To serve, slice the duck and pour the sauce around the plate. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 2|
|Calories from Fat: 287 (53%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||42 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 161.4mg||50 %|
|Sodium 330.6mg||11 %|
|Potassium 860mg||23 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 22.5g|
|Protein 38.9g||56 %|
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Calories per serving: 538
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