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Duck Breast with Folláin Cranberry Sauce This is delicious served with chicken or turkey too Preparation Time: 10 minutes Cooking Time: 20 minutes Serves: 4 Ingredients

Preheat the oven to 200°C/400ºF/Gas mark 6.
Cut 3 deep slashes across the skin side of the duck breasts and season well with salt and freshly ground pepper. Place the duck breast skin side-down in a heavy-based ovenproof frying pan. Fry the duck breast over a medium heat until the skin is crisp (around 8 minutes). Turn the duck over to seal the other side. Transfer to the oven and roast the duck for 8-10 minutes until cooked to taste. Meanwhile make the sauce, blend the cornflour with a little of the cold water and add to the remainder of the water. Place the Folláin Cranberry Sauce, red wine and lemon juice in a small saucepan and add the cornflour and water. Bring to the boil slowly stirring all the time and then
simmer for 2 – 3 minutes. Slice the roast duck and serve drizzled with the sauce.

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