We are really excited by our collection of high end gastronomic oils and vinegars and this is a wonderful recipe to make with the sweet sourness of either our Rasberry Vinegar or our Cabernet Sauvignon Raspberry Vinegar.
2 duck breasts
2 tbsp runny honey
2 tbsp raspberry vinegar
2 glasses red wine
salt and pepper to taste
Marinade the duck breasts in the red wine, honey, thyme and seasoning for at least 2 hours.
Score the skin of the duck breasts, season on both sides. Cook in a frying pan skin side down. No oil necessary.
Cook over a medium high heat until the fat starts to run. Turn down the heat and cook for another 15 minutes. Then turn the duck over on to the flesh side and cook for 3 minutes. The duck will be pink in the middle, cook for longer if you wish. Take the duck out of the pan and allow to rest.
While the duck is cooking transfer the marinade to a pan and reduce over a high heat. When the sauce has reduced stir in the raspberry vinegar.
Slice and plate the duck breasts with the raspberry sauce and chopped chives.