4 duck breasts 2 tbsp Balsamic Vinegar salt and pepper pinch of cinnamon 4 tbsp red or blackcurrants
Heat a small amount of vegetable oil in a frying pan. Over a low heat add the duck breasts with their skin down and cook slowly turning once when the skin is a golden brown. Add the vinegar, seasoning and berries and cook for a further 10-15 minutes. Being rich and juicy, this is a good dish to serve with wet polenta as your carbohydrate. Buy the balsamic vinegar
