Roast Duck with Blackcurrant and Sloe Gin Jus


  • 2 Duck Breasts
  • Olive Oil
  • Salt and Pepper.
  • For the sauce:
  • 1 large (or 2 small) Shallot, finely chopped
  • 2-3 tbsp Mrs Bridges Blackcurrant Preserve with Sloe Gin
  • 1 tbsp Red Wine
  • 1 tbsp White Wine Vinegar
  • 1 tbsp Olive Oil
  • For the Tenderstem Broccoli:
  • 200g Tenderstem Broccoli, washed and ends trimmed
  • 2 Cloves of Garlic, finely chopped
  • Olive Oil
  • Butter 


Pre-heat the oven to 220° c / 200° c fan. Place the duck breasts on a board and score the skin several times before seasoning with salt and pepper. Heat a frying pan on medium-high with a little olive oil. Once hot, sear the duck breast skin-side down until golden brown (approx. 5 minutes). Remove from the heat and place the duck in an ovenproof dish. Roast in the oven for 10 – 15 minutes (rare/medium-rare), then remove to allow to rest for 5-10 minutes. To make the jus, add 1 tbsp olive oil and the shallots to a small pan on a medium heat and sauté gently until translucent. Next add the Mrs Bridges Blackcurrant Preserve with Sloe Gin, red wine and white wine vinegar. Stir to combine and gently heat through. For the Tenderstem broccoli, heat a generous knob of butter and 1 tbsp olive oil in a wok or large frying pan. Add the chopped garlic and broccoli and cook on a high heat for 3-4 minutes. Serve the duck breast with the blackcurrant jus spooned over the top, and Tenderstem broccoli on the side.

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