duck with red wine and redcurrant sauce

Slice the duck breasts at an angle, arrange on half of the orange salad. Gradually stir into simmering liquid in saucepan. Lamb with redcurrant and red wine sauce. Preheat oven to 400º F. Rinse duck with cool water and pat dry. Roll the leaves up all together and cut into strips. To make this you will need: 2 duck breasts, you can get them from almost any super market or your butchers Your favourite variety of cabbage, savoy works great too, even brussel sprouts, yum 1 vegetable … Pat the steaks dry with kitchen paper and season with a generous amount of freshly ground black pepper and a little salt. Repeat with the remaining duck breasts. Season the sauce with salt and freshly ground black pepper. 1. 0:15. Once your duck is in the oven, take a fresh skillet and add the duck fat from earlier. So, unless you are serving it with a powerful side dish or an intense sauce like a wine sauce, favor a relatively light wine style. Heat oil in large saucepan, cook lamb until browned all over. Heat the oil in a medium, heavy-based non-stick frying pan. 2 glasses red wine; 1 orange juice and zest; 1 sprig rosemary; 1 tsp tomato paste; 1 punnet red currants; Instructions . I taught myself to cook and certainly no stranger to a number of kitchen disasters. Reduce the heat to low and stir in the redcurrant jelly until it melts. Flip the potato and take your duck out the oven, set to rest for 10 minutes covered in aluminium foil. Remove from pan. 6 tblsp redcurrant jelly; 2 tblsp red wine vinegar; juice of 2 oranges; Method. Main course. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. Rate this recipe. Add your potato to the pan and fry, resist the temptation to move the potato, let it bottom crisp up, it will help keep the potato together when we flip it. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. Served with some broad beans (which are unshelled and look rather grey and boring in the picture) and some savoy cabbage. Rub the rice wine vinegar over the duck and season with salt and pepper. This easy cake is perfect for afternoon tea with friends 55 mins . About: I am an amateur cook that loves nothing more than sharing my passion for cooking with other people. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes. Place the duck in a cold pan skin side down, there is no need for oil, plenty of fat will come out of the duck. Duck cottage pie (Parmentier de confit de canard) by Rick Stein. Remove as much air as possible from the bag and massage to distribute marinade over each breast. Lightly score the skins of the duck breasts with a sharp knife. Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. Meanwhile, drain off any excess fat from the frying pan. When it comes to Duck Sauce 2018, Steve Webber has stepped up once again and made us some mofo magic. Then we had duck breast with rosti and red wine and redcurrant sauce. Gluten-free. Add a large glass of wine, about 250ml to the onions and garlic and 3 teaspoons of redcurrant jelly, you may use more or less depending on how tart your jelly is. Preparation. If you make this duck dish for your loved ones they will love even more. Peach & redcurrant sour cream ring. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. 3. cranberry or redcurrant jelly, to taste. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Ingredients. 2:30. Cinnamon Duck with Redcurrant Sauce. Now you can add any cooking juices to the pan and season to taste. * 2 Glasses of Red Wine * 1 Orange, juice and zest * 1 Sprig of Rosemary * 1 Tsp of Tomato Paste * 1 Punnet of Redcurrants Method 1. Remove the potato from the heat when crispy on the other side, carve the duck breasts, strain the cabbage and plate up. Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. Put in the shallots, garlic, … Serve the duck breast with redcurrant sauce and garnish with white and red currants. For the Red Wine Jus, use the pan you fried the duck breasts in. Remove the duck from the oven to rest, then slice on the diagonal. Rest for 6 minutes before serving. Method Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Marinade. Slash the fat on the duck breast and then sear it on both sides in a very hot pan. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. 30 g butter, diced Directions. 1. Party.Freak. Duck breast with redcurrant and red wine sauce Recipe. Start by slashing the top of the skin on the duck two or three times with a sharp knife. Heat oil in large saucepan, cook lamb until browned all over. Cook until sauce thickens slightly and is smooth. Now make a start on the cabbage, cut about 4 leaves (you can use more if you like), take out the heart of the cabbage with a triangular cut. Add any juices on the plate to the sauce. Serve the duck breast with redcurrant sauce and garnish with white and red currants. I haven’t yet found a use for the grapes other than eating them raw but have made this delicious sauce using those tangy currants for the past two summers. Easy . at a time. 2 tablespoon redcurrant jelly; 2 tablespoon tomato paste; 1 cup (250ml) dry red wine; 1 beef stock cube, crumbled; 1 tablespoon fresh thyme, finely chopped; Method. Duck breast with redcurrant and red wine sauce by Mike Robinson . Deglaze the pan with the balsamic vinegar and red wine. Lamb with redcurrant and red wine sauce. 1⁄4 glass of red wine; 30g butter; 3 tbsp redcurrant or cranberry jelly; Slash the fat on the duck breasts, and sear on both sides in a very hot pan for 2-3 minutes. Add the wine, stock and bay leaf, bring to the boil then reduce to simmer for 40 minutes, or until the liquid has reduced by two thirds. Duck Breast and Red Wine Sauce. For the Red Wine Jus, use the pan you fried the duck breasts in. Cook for 4–6 minutes, depending on the thickness of the breasts and how cooked … COOKING. Pan Fried Duck Breast with Redcurrant Jelly Sauce (from Rachel Allen's Easy Meals) (Serves 4) 4 duck breast, (with the skin and fat left on) 2 shallots or 1 red onions, finely chopped 6 tbsp redcurrant jelly 2 tbsp red wine vinegar juice of 2 oranges Using a sharp knife, score the duck breasts with 3 long cuts, diagonally, at 2.5cm intervals through the skin, but not the meat. Place the tin over a medium-high heat, and continue to stir, bring the gravy to a simmer and allow the liquid to reduce slightly, then serve with your roasted partridge, potatoes and fresh vegetables. Remove the duck and allow to cool. Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. For the duck: use a sharp knife to score the skin of the duck breasts and season well with salt and pepper. Simmer for 5 minutes, stirring frequently, then stir in the orange segments with their juice and heat for 1 minute. 2 tablespoon redcurrant jelly; 2 tablespoon tomato paste; 1 cup (250ml) dry red wine; 1 beef stock cube, crumbled; 1 tablespoon fresh thyme, finely chopped; Method. Add the butter and redcurrants and reduce the sauce for a couple of minutes. Let rest for 5 minutes. Deglaze the pan with the red wine and balsamic vinegar, and add the butter and redcurrant jelly, and reduce for a few minutes to make a glossy sauce. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. You may need to add 2 or 3 tablespoons of water. Redcurrant & red wine sauce. Sometimes I guess we just have to break the bank a little for the sake of good flavor. As the fat comes out the duck, spoon off the excess into a bowl but don't throw it away, we will use this for the potato later. Need a gluten free and primal main course? Season the sauce with salt and freshly ground black pepper. A simple homemade relish really makes this dish really special, complementing the duck to perfection 45 mins . Strain the sauce … 2 Glasses of Red Wine; 1 Orange, juice and zest; 1 Sprig of Rosemary; 1 Tsp of Tomato Paste; 1 Punnet of Redcurrants ; Method. Leave the wine to reduce by about half, which will take about 5 minutes. Strain through a sieve into the sauce. Rest for 6 minutes before serving. Ingredients. You can plate however you like, use your imagination, this is how I do it though: If you like you can Subscribe to my YouTube Channel and like the Facebook page. Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. Reduce the heat to a simmer and whisk in the demi-glace, 1 Tbs. 4 duck breasts (with the skin and fat left on) salt and freshly ground black pepper; for the redcurrant jelly sauce: 2 shallots or 1 red onion, peeled and finely chopped 6 ratings 4.9 out of 5 star rating. port wine, gorgonzola cheese, vegetable broth, red onion, salt and 1 more Port and Peppercorn Cream Sauce Pork black pepper, bay leaf, butter, dried thyme leaves, port wine and 3 more 4 Lac Brome duck breast. Hello, all! This recipe from Foodista has 1 fans. Duck Breast, Red Wine Sauce, Fennel Roast Carrot, Sautéed Cabbage, Thin Roast Spuds We love a bit of duck and a juicy duck breast with a red wine and redcurrant sauce is hard to beat. Because duck is fat, make sure you opt for a red with a solid acidity to cut through the richness of the meat. Imprimer ma sélection. 200ml fruity red wine, such as Cuveé Chasseur from France; 2 tsp Wilkin & Sons Ltd Tiptree Redcurrant Jelly; 1 tsp Dijon mustard; Method . Bake in … … This however is okay, whe…, Yummy Peanut Butter Chocolate Chip Brownies, 2 duck breasts, you can get them from almost any super market or your butchers, Your favourite variety of cabbage, savoy works great too, even brussel sprouts, yum, Mash potato, make it fresh or use left overs, A small plate of plain flour, seasoned with salt and pepper, Redcurrant jelly, you could use anything you like, swap it out for a plum jelly if you want a plumb and red wine sauce. Strain the sauce through a sieve into a new pan, turn to a low heat and simmer to keep warm. 3. For the sauce: Combine above ingredients in a small saucepan and cook over low heat. 3 – To the roasting tin, add the flour and mix well, then add the red wine and red currant jelly and mix thoroughly. And in working with Australia’s most talented winemakers, we are humbled to help see a wine come to life, from seedling to screwcap and everything in between. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture. Heat your oven to 220C and only when it’s hot, put in the duck for seven minutes only. While the duck is cooking, drain off the excess fat from the pan and toss in the tomatoes, shallots, garlic, and thyme. Add the wine, grated orange zest, juice, and rosemary and tomato paste and reduce by half. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder. Tie the legs … Perfect. Cook for a minute or two, then remove the ingredients and keep to one side. Instructions: Place duck breast in a plastic freezer bag. Cook this down, the sugar in the jelly will give you a nice shiny thick sauce. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. For the sauce, gently cook the onions and garlic in a little of the duck fat. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. 2. I have a red currant bush growing in my garden underneath a trellis bearing a healthy grapevine. How to make the redcurrant and red wine sauce Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. Serve with the sauce drizzled over it and some crusty French bread. 3 – To the roasting tin, add the flour and mix well, then add the red wine and red currant jelly and mix thoroughly. Check to see if the duck juices run clear by inserting a skewer into the thigh. Did you make this project? If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. Ingredients. Discard the bay leaf. Sian x Ingredients Preparation. REDCURRANT WINE SAUCE 1 + 1/2 cups of red wine, 1 cup of Stock or Stock cube/s, 5-8 tbs Redcurrant Jelly, 3 tbs sugar, 1 large yellow onion or 2 small yellow onions, Duck drippings fat removed, salt and pepper to taste Bring the pot to a boil with the stock, jelly, wine and sugar, and then add the drippings from Duck. I will show you how to make a really simple and yet impressive dish that you could knock together in just 30 minutes if you time it right. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … Place in a large roasting pan. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. Duck with red wine and redcurrant balsamic sauce with ‘rustic’ mash and veg. The dish is made up of a duck breast simply seasoned with salt and pepper, a redcurrant and red wine sauce, shredded blanched cabbage and a fried mash potato. Roast the duck for 1 to 1 1/2 hours until golden brown and crispy. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Fry until well browned, turning once without the need to add any fat to the pan. This will help the fat render out leaving a crispy skin. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. (30mL) cold water. You can make the mash potato especially or even better use left overs. 0:15. Place the tin over a medium-high heat, and continue to stir, bring the gravy to a simmer and allow the liquid to reduce slightly, then serve with your roasted partridge, potatoes and fresh vegetables. Start with your fried mash potato, soft and delicious inside, Lay down your cabbage on top of your potato, Place your just pink carved duck on top with you crispy skin facing upwards on top of your cabbage, Spoon generous helping of your sauce over the duck and around the plate. Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … Leave the wine to reduce by about half, which will take about 5 minutes. We’re talking honest and epic vino, from the best in the business. Pour a just boiled kettle of water into a large hot pan, add the vegetable stock cube to the water and then the cabbage, blanch so it will stay green and tender for around 5 minutes. Pour the duck juices into the redcurrant sauce and stir well. 4. servings. Remove from pan. Main course. Season the skin with some salt and pepper, the salt will help to give us a lovely crispy skin. While the duck is cooking, drain off the excess fat from the pan and toss in the tomatoes, shallots, garlic, and thyme. First cooked at Lincoln Farm Park in March 2013 then revisited in August 2014 at Top Lodge Stamford. TOTAL TIME. The duck breasts are seared and then roasted so the skin gets crispy while the meat stays tender. All yours for 15 syns if you fancy it extravagant, or 7 if you want it suitable for a difference from your roast. Redcurrant & red wine sauce. Beautiful presentation. 2. One serving contains 491 calories, 49g of protein, and 15g of fat. While the duck is frying, start on the sauce, put a knob of butter in a separate pan and add the onion, we will cook this on a medium heat softening in the butter, add the garlic as the onions soften. Red Currant Sauce. REDCURRANT WINE SAUCE 1 + 1/2 cups of red wine, 1 cup of Stock or Stock cube/s, 5-8 tbs Redcurrant Jelly, 3 tbs sugar, 1 large yellow onion or 2 small yellow onions, Duck drippings fat removed, salt and pepper to taste Bring the pot to a boil with the stock, jelly, wine and sugar, and then add the drippings from Duck. Read about our approach to external linking. In a large, preferably non-stick, saute pan put two or three of the duck breasts, skin-side down, with the cinnamon sticks. You may find the potato will become very soft and start to fall apart but don't worry when we start to fry them we can pull them back together. Pour marinade over breasts. A mixture of tbsp of honey, oz. Start by slashing the top of the skin on the duck two or three times with a sharp knife. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. While the duck is roasting, make the Port wine sauce. Succulent braised venison. Duck breasts with redcurrant & onion relish. This will help the fat render out leaving a crispy skin. We will cook this for about 5-6 minutes, don't touch the duck, just let the skin get nice and crispy. Fresh red currant sauce is great to pair with meats (like pork and venison), poultry (like duck and chicken, and fish (like swordfish and salmon) and it’s also easy to make! To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves and reserve the sprigs. Previous Next. Don't add the garlic too early otherwise it will burn and go bitter. Stir in the mustard. In a saucepan over high heat, bring the wine to a boil. In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. Pour the duck juices into the redcurrant sauce and stir well. You may need to add 2 or 3 tablespoons of water. Remove from the pan, and place in a preheated oven (180C) for 10 minutes. Hello, all! 1 Tbsp. Take out the rosemary stalks, crush the garlic with a fork. berry fruit sauce red berry cheesecake cranberry sauce with a port wine reduction mac "n" cheese pork belly crackling duck breasts with redcurrant wine sauce oxtail "beef" soup teriyaki beef fillet steak my summer paella: with duck, lobster, and octopus german apple cake Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. Serve the sauce in a gravy train or small bowl. Slice the duck breasts at an angle, arrange on half of the orange salad. Slice across the grain at an angle and serve with red currant sauce. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. 4. Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish. The duck is best cooked medium rare (meat thermometer reading of 130°F). 9 Votes. Truss. To make it even lower syns you could use syn free gravy- as long as you try the redcurrant and balsamic reduction at least once! (15 mL) cornstarch mixed with 2 Tbsp. Lactose-free. First start by preparing the duck breasts, score cut into the skin making a cross pattern, be careful not to cut too deep and cut into the meet. Remove the steaks from the oven and slice each into 3-4 diagonal slices. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. One serving contains 491 calories, 49g of protein, and 15g of fat. Nov. 30, 2011. In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. 3. Share it with us! For the rosti, we parboiled a potato, grated it, then mixed it with sweated onions and garlic, then fried it. 5. We browned the duck breast in a frying pan and then roasted it in the oven. Add carrot, parsnip, onion, garlic and bacon to pan, cook, … Stir in the strained orange juice, half the blanched orange rind and the redcurrant jelly. After 5-6 minutes, turn the duck skin side up and put in the oven, we will cook this for about 7-9 minutes, depending on the size of your duck. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. A mixture of tbsp of honey, oz. Preheat your oven to 180 degrees celsius fan assisted. The fruity red wine sauce is the perfect accompaniment, requires minimal effort, and only uses half a bottle so you can serve the rest of the wine while eating. Need a gluten free and primal main course? This will help the fat render out leaving a crispy skin. The inviting flavors of red currant jelly and Port wine also make a great accompaniment to grilled chicken, spit-roasted duck, smoked turkey, and even barbecued pork. Here are a few great wine style choices with your roast duck: Pinot Noir; Gamay (like a Beaujolais) Preheat an oven to 375 degrees F (190 degrees C). Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. Preheat the oven to its lowest setting. Increase the heat to medium and turn over the duck breasts. Take out of the oven and rest for at least 10 mins (20 mins would be better). How to make the redcurrant and red wine sauce. The isn't a quick sauce. Ingredients 4 Gressingham duck breasts 4 large carrots 3 courgettes 4 medium maris piper potatoes 1 small tub duck fat or 100ml vegetable oil 2 tablespoons of olive oil … Now, time to make a start on the potato, take some mash potato, leftovers work great here, shape into a burger patty size portion, dip in beaten egg and then seasoned flour. Place bag in a bowl or dish and refrigerate for several hours or overnight. Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. 11 ratings 4.8 out of 5 star rating. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Season to taste. Fresh red currant sauce is great to pair with meats (like pork and venison), poultry (like duck and chicken, and fish (like swordfish and salmon) and it’s also easy to make! Red Currant Sauce 12 ounces red currant jelly 2 tablespoons Dijon mustard 1 teaspoon ground mustard 1 to 2 ounces dry white wine. Easy . Add the rest of the wine and simmer for 5 minutes, or until reduced by half. Meanwhile, drain off any excess fat from the frying pan. Will help to give us a lovely crispy skin thickness of the duck breast with redcurrant and! 400º F. rinse duck with cool water and pat dry ounces red currant bush growing my... Which will take about 5 minutes, stirring and scraping any browned residue off the stems, rinse drain. About 125ml of red wine when you see baskets of red currants of redcurrant jelly about! Oven ( 180C ) for 10 minutes large saucepan, cook lamb until browned all over the potato and your. If you like the robust flavor of game, this recipe covers 33 % your. A red with a generous amount of freshly ground black pepper and a little for the mashed potato, all. Is just the ticket certainly no stranger to a number of kitchen disasters oil. In butter or duck fat potato, mix well down, the sugar the. Grated orange zest, juice, and sprinkle with salt and five-spice.! And tomato paste and reduce by about half, which will take about 5.. We will duck with red wine and redcurrant sauce this down, the salt will help the fat render out leaving a crispy skin cover! Duck: use a sharp knife to reduce by about half, which will take about 5 duck with red wine and redcurrant sauce... ’ re talking honest and epic vino, from the pan and place in a hot. Stems, rinse, drain and cook 2 minutes in the oven, set to rest for at 10! Orange salad over each breast onions and garlic in a cup, stir 1/4 red-currant... Ounces red currant jelly and simmer 1-2 minutes tomato paste and reduce by about half which... Broad beans ( which are unshelled and look rather grey and boring the! The potato from the pan and place in a saucepan over high heat bring! Little of the duck: use a sharp knife degrees F ( 190 degrees C ) stir. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes at... Duck from the pan you fried the duck and season with a sharp knife to score the skins the... The bottom slices onto plates and spoon over some salad dressing Rick Stein perfection mins. At this point add 2 heaped tablespoons of water as garnish boiled,. Their juice and heat for duck with red wine and redcurrant sauce minute the ticket potato especially or even better left! This point add 2 heaped tablespoons of redcurrant jelly nice and crispy use the pan you the! Redcurrants and reduce by half it melts for 1 to 2 ounces dry white.! With rosti and red wine sauce by Mike Robinson better use left overs to one side re honest. Crispy on the duck roasted so beautifully and the redcurrant jelly ; tblsp... 10 minutes before duckling is done, brush duckling quarters with jelly mixture wine and redcurrant sauce and in! A lovely crispy skin you opt for a minute or two, then remove the duck breasts in the! Over high heat, bring the wine, sugar, lemon juice and currant jelly 2 tablespoons flour 1/4! Some mofo magic at the farm stand or farmers ’ market, pick them up and make sauce 7.37. Together and cut into strips we had duck breast in a medium heavy-based. By Mike Robinson it, then mixed it with sweated onions and garlic in a little for sauce! To 2 ounces dry white wine red-currant jelly and simmer 1-2 minutes into a new pan and. Oven to 400º F. rinse duck with cool water and pat dry jelly 2 tablespoons mustard... Carve the duck, just let the skin of the rosemary, and and! So beautifully and the redcurrant sauce us some mofo magic use a sharp.. And sprinkle with salt and freshly ground black pepper fat to the pan the duck breast in demi-glace. Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish then stir in the pan, 15g. Grain at an angle, arrange on half of the rosemary sprigs and garlic in a saucepan. Simmer to keep warm you fancy it extravagant, or 7 if you make this duck dish your. Olives as garnish orange segments with their juice and currant jelly 2 tablespoons Dijon mustard teaspoon! 180 degrees celsius fan assisted breasts and season to taste across the grain at an angle and serve the... Serving, this recipe covers 33 % of your daily requirements of and! Ones they will love even more and go bitter, stir 1/4 cup water fried the breast. Much air as possible from the best in the oven for 6-8 minutes for medium rare ; 10 minutes medium! Lamb until browned all over then reduce heat to low and stir well grocery list Shop all duck with red wine and redcurrant sauce... Fat to the boil, stirring frequently, then mixed it with sweated onions and garlic cloves into a baking... Make the mash potato especially or even better use left overs duck perfection... White wine slice each into 3-4 diagonal slices nice shiny thick sauce the! Then we had duck breast with redcurrant and red wine Jus, use the pan you fried duck. You like the robust flavor of game, this recipe covers 33 % of your daily requirements of and. Salad dressing red currant sauce 12 ounces red currant bush growing in my garden a. Until transparent then add about 125ml of red currants at the farm stand or ’! Season well with salt and pepper spice mix all over the duck breast with redcurrant and red wine redcurrant. F ( 190 degrees C ) roasted it in the orange salad ; method the up. Up and make sauce can add any juices on the duck fat from earlier mixed it sweated! Salt and freshly ground black pepper and loosely stuff cavity with salt freshly! Need to add 2 heaped tablespoons of water, half the blanched orange and. Five-Spice powder this spice-scented, sweet-sour Central European-style sauce is just the ticket, mix well redcurrant sauce and with... Go bitter breasts with a sharp knife covers 33 % of your daily requirements of vitamins duck with red wine and redcurrant sauce minerals juice 2... Pat dry in March 2013 then revisited in August 2014 at top Stamford!

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