Special Occasions Recipes - Duck with Blackcurrant Sauce Recipe

Put the duck halves into a large shallow dish. Pierce in a few places with a fine skewer. Add salt and pepper to taste, the chopped rosemary, brandy and a sprinkling of olive oil.

Cover and marinate in the refrigerator for at least 6 hours or overnight. Remove the duck, reserving any marinade. Place the duck halves on a rack in a roasting tin, skin side uppermost.

Rub a little olive oil into the duck skin. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 1 hour or until the duck is tender.

Meanwhile, prepare the sauce. Melt the butter in a saucepan, add the onion and fry gently for 3 minutes. Add the blackcurrants in their syrup, the wine vinegar and reserved duck marinade. Bring to the boil and simmer gently for 5 minutes.

Puree the sauce in a food processor or blender until smooth. Return to the saucepan and heat through. Taste and adjust the seasoning if necessary.

Place the duck halves on a warmed serving dish, spoon the sauce over the top and garnish with rosemary.