Ingredients (Serves four)

4 x 8oz duck breasts
4oz smoked streaky bacon, chopped
1tsp vegetable oil

For the Red Onion Sauce
2 large red onions, sliced
1 pt of chicken stock
1/2 pt of red wine
Salt and pepper

For the Pan Fried Vegetables
10 button onions, halved
10 baby sweetcorn, halved
6oz carrots, cut into matchsticks
6oz broccoli, cut into florets

Method

Pre-heat the oven to 180c/350f/gas mark 4.

To make the sauce, heat the oil in a saucepan, add the onions and cook for 5-7 minutes until lightly browned. Add the stock and red wine and simmer until sauce has reduced to 1/2 pint. Season and set aside.

To prepare the pan fried vegetables, cook the button onions, corn, broccoli and carrot in boiling water until tender and still crisp. Refresh and set aside.

Score the duck breasts skin and season. Heat the oil in a frying pan until it begins to smoke then add the duck and cook until lightly brown on both sides. Transfer to a baking tray and cook in the oven for 15 minutes

Add the bacon to the frying pan and cook until golden. Add the vegetables and cook until browned.

To serve, spoon the onion sauce on to warmed serving plates. Arrange the vegetables and bacon, and place the sliced duck breasts on top.

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