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Duck breast with tea sauce

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Main course - Meat

Easy:

Cheap:

Origin of dish: UK
Type of cooking: Hob

Preparation time: 25 minutes
Cooking time: 15 minutes

Ingredients (serves 4):

500 g white grapes
2 fillets duck breast
15 cl dry white wine
1 teaspoon dry stock (veal, if not meat)
10cl water
30 g tea jelly or 2 tablespoons tea leaves
salt and pepper

Method:

Peel and remove seeds from the grapes.
Make criss-cross incisions in the fat of the duck breast with a knife.
Put the duck and grapes into a pan, fatty side down, and cook for 6 minutes.
Remove half of the fat, and cook the duck for another 4 minutes.
Keep a tablespoonful of cooked fat.
Add the white wine, stock and 10cl water to the pan.
Mix and leave to thicken over a strong heat.
Add the tea jelly and season.
Heat the grape seeds in the fat and place onto plates with the duck. Add the sauce and a little ground pepper and serve immediately.