DUCK BREASTS WITH RED WINE SAUCE

Serves 4

INGREDIENTS
4 x 250g - 300g (8-10ozs) duck breasts with the skin left on.
125 ml (4 fl ozs) beef stock
125 ml ( 4 fl ozs) red wine
1 teaspoon tomato puree
1 teaspoon lemon juice
15 g (1/2 oz) butter
Salt and black pepper
1 tablespoon chopped fresh rosemary to garnish

MARINADE
5 garlic cloves, sliced
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary

1. Make the marinade in a bowl.
combine the garlic, vinegar and rosemary.
Score the skin of the duck breasts with criss cross lines. Season both sides with salt and pepper. Spread the marinade over both sides. Leave in the marinade skin side down and chill for 30 minutes.

2. Put the duck breasts, skin side down, together with the marinade in a frying pan and cook for 5 - 7 minutes.
Turn and cook for a further 5 minutes. Remove from the pan and keep warm

3. Spoon any excess fat from the frying pan. Add the stock and red wine and bring to the boil. Cook over high heat until reduced to a dark glaze, and then add the tomato puree and lemon juice.

4. Remove from the heat and whisk in the butter letting it thicken the sauce as it melts. Taste for seasoning.

Slice the duck breasts and arrange on warmed serving plates. Spoon the sauce around the duck, sprinkle with chopped rosemary and serve at once.