Seared Duck Breast in Balsamic Redcurrant Sauce

Meanwhile, pop a large frying pan on medium-high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more. 

Transfer to a baking tray, skin-side up, and season with salt and pepper. Set the pan aside.

Roast on the top shelf of your oven until cooked, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.

While everything roasts, put a small saucepan on medium heat with the cranberry sauce and balsamic vinegar.

Whisk together until combined and bubbling, 2-3 mins.

Stir in the red wine stock paste and water for the sauce (see pantry for amount), then simmer until glossy and thickened, 4-5 mins. Remove from the heat and set aside for later.

Meanwhile, peel and grate the garlic (or use a garlic press).

Wipe out the (now empty) duck frying pan and pop on high heat with a drizzle of oil. TIP: Discard any tough stalks from the cavolo nero.

Add the kale and a splash of water and cover until wilted, 3-4 mins. Remove the lid, then add the garlic and stir-fry for 1 min more.

Season to taste with salt and pepper. Cover with a lid or foil to keep warm and set aside.

Once the duck is cooked, transfer to a plate and rest for 5 mins.

When everything's almost ready, pour any resting juices from the duck into your sauce and gently reheat until piping hot.

Once the duck has rested, cut widthways into 1cm thick slices.