Roast duck with baby onions and wine

Serves: 6

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Total Time: 60

Prep Time: 15

Cook Time: 45

• 6  duck breasts
• 8 tablespoon(s) Sauternes or sweet dessert wine, plus about another 6tbsp for making the sauce
• Half  lemon, sliced
• 450 gram(s) (1lb) shallots
• drizzle olive oil
• few branches of fresh thyme
• redcurrants, to garnish (optional)

Method

1. With a sharp knife, score duck breasts across the skin in a criss-cross pattern, taking care not to cut too deep. Season with sea salt and freshly ground black pepper.
2. Heat a large, heavy-based frying pan and add duck breasts, skin down. Cook for 2-3 mins, then turn over and repeat. Remove from pan and place into a large, shallow dish.
3. Pour over Sauternes and slices of lemon. This allows the meat to rest and to marinate. Cover till ready to cook. Allow it to cool first before putting in the fridge.
4. Preheat oven to gas mark 6/200?C (190?C in a fan oven). In a large roasting dish, add shallots and toss, using your hands, with the tiniest amount of olive oil. Season with sea salt and freshly ground black pepper.
5. Place in oven for about 15 mins till shallots are beginning to caramelise slightly. Now sit the duck breasts, skin-side up, on top and pour over marinade (discarding lemons). Cook for about 15-20 mins, depending on how well done you like your duck.
6. Remove duck and onions with a slotted spoon and transfer to a plate. Put to one side and keep warm. Pop the roasting dish on the hob, add 6tbsp of Sauternes (or more if you prefer lots of sauce) and thyme branches.
7. Bring to the boil, stirring occasionally, then simmer till it thickens slightly. Remove from the heat and return the duck and onions to the sauce. Cover with foil and keep warm till ready to serve. Serve garnished with red currants, if using.
8. TIP When ready to serve, allow the duck breasts to rest for 5 mins, then serve whole or sliced on the diagonal.

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