Duck Breast with Cherries And Mint
| Yield: | 4 servings |
| Categories: |
| 4 | Duck breasts | |
| 300 | ml | Good red wine eg Cabernet Sauvignon |
| 300 | ml | Duck or chicken stock |
| 1 1/2 | tb | Redcurrant jelly |
| 225 | g | Cherries; stalks removed, |
| ; stoned if desired | ||
| 1 | Generous tbsp shredded mint leaves | |
| Salt and pepper | ||
| 4 | Sprigs mint; to garnish |
Advertisement