In a small heavy bottomed saucepan add sugar and water and bring to the boil over medium to high heat. Leave uncovered and cook until the sugar begins to caramelize.
After reducing heat to medium-low add chicken stock, duck fat and wine. Gently simmer for approximately 1 hr.
Whisk in the crème fraiche and simmer until the sauce thickens (about 10 minutes). Set aside and keep warm.
Trim off excess skin. Preheat the oven to 180oC. With a heated metal skewer, score the skin of the Duck breast in a criss-cross pattern. This will enable the fat of the Duck breast to render as the meat cooks.
Heat a frying pan with an oven proof handle over a medium heat. Place Duck breast skin side down to cook for 2 minutes. Pour off rendered fat and then cook for a further 2 minutes skin side down, again pour off the rendered fat. Turn breast and cook for a further 2 minutes. Once again pour off excess fat. Place in the preheated oven, in your oven proof handled frying pan for 5 minutes or until the juices nearly run clear and the meat is medium rare.
Leave to stand for 5 minutes. Pour sauce adjacent and serve.
- 2 Duck breast halves (each half 200grms approx) 30mIs Duck fat or Olive Oil
- ¼ cup sugar
- 50mIs Madeira or cream sherry
- 50mIs water
- ⅔ cup Crème fraiche
- 1¼ cup chicken stock