Duck Breasts with Mutti’s Mint & Redcurrant Dressing

Take 2 duck breasts, remove the skin and slice it thinly with a sharp knife. Set aside. Meanwhile, marinate the breast meat in Mutti’s Mint & Redcurrant dressing in the fridge for a couple of hours if time allows.

Fry the sliced skin in a heavy bottomed pan on a fairly high heat until golden brown. Drain off the fat, keeping a little aside for cooking the breast, dry the skin on kitchen paper, sprinkle with salt and leave to cool.

Remove the breasts from the marinade and fry in a little fat until brown on both sides. Cover with the saved marinade and pop into the over at 200oc for 5 minutes.

To serve slice the breasts at an angle and arrange on green beans or pasta drizzled with the cooked marinade and scatter with the scrummy duck skin scratchings!