4 duck breasts
salt and pepper
½ small onion - chopped
1 carrot - finely chopped
6 button mushrooms - thinly sliced
1 teaspoon of fresh thyme leaves
½ teaspoon of ground cinnamon
1 red chilli - use as required
25g/1oz of dark chocolate (70%)
280ml/½ pint of chicken stock
1 glass of red wine
1 splash of madeira wine
2 slices of orange zest
1 tablespoon of whipping cream

METHOD

Score the fat on the duck breasts but do not cut into the meat. Season with salt and pepper. Heat a thick bottomed pan and place the breasts fat side down in the pan. Cook for 4 minutes or until the fat has browned. Drain off the fat. Turn the breasts and cook for a further 2-3 minutes before removing and resting on a plate. Drain the excess fat. Add the onion and carrot to the pan and sweat off until soft, add the mushrooms and the chilli. Cook until mushrooms have browned slightly. Add the Madeira and flame, then add the wine and reduce by half. Pour in the chicken stock and reduce slightly. Add the cinnamon and thyme and orange zest. Simmer for 2 minutes. Turn off the heat and add the pieces of chocolate to the sauce. When chocolate has melted, add the cream. If sauce is too thin, leave on low heat to reduce slightly.

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