While the duck breasts are in the oven, spoon all but 1 tbsp fat from the pan. There will be less liquid then and reducing the sauce will take less time. For the duck 1 large duck (2½-3kg), or two small-medium ones … Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. Leave the wine to reduce by about half, which will take about 5 minutes. https://www.recipetips.com/recipe-cards/t--2206/roasted-mallard- Click here for more on sauces, stocks, broths, etc. Add in the stock or water, the blackberries, vinegar, star anise, … Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. This is what we call proper traditional English food. Ingredients. When the Duck breasts with redcurrant & onion relish. You don’t need many ingredients. 6 to 8 duck breasts, skinned (3 to 4 ducks) 6 to 8 slices applewood smoked bacon. For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). By TogAdmin Published: April 4, 2013. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. It is really easy to make. The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. 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! Remove from the pan and leave to rest in a warm place while you make the sauce. While cooking the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together. To make this you will need: 2 duck breasts, you can get them from almost any super market or your butchers If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes. All yours for 15 syns if you fancy it extravagant, or 7 if you want it suitable for a difference from your roast. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. This recipe from Foodista has 1 fans. DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE Ingredients Bag of Florette Crispy Salad 2 duck breasts 2 shallots finely chopped 1 clove garlic finely chopped Pinch of fresh thyme, finely chopped 5 cherry tomatoes chopped in half 2 tbsp balsamic vinegar Glass of red wine 30g butter 55g red currants (or 3 tbsp redcurrant jelly) Method Preheat the oven to 180°C, 350°F, Gas Mark 4. Heat your oven to 220C and only when it’s hot, put in the duck for seven minutes only. 2. Save the fat that renders out of … You may need to add 2 or 3 tablespoons of water. Beautiful presentation. Turn the duck over, cook 8 minutes, season with salt and pepper, wrap in foil and let stand 10 minutes. Allow the duck to rest while you prepare the sauce. Duck Breasts with Redcurrant Sauce Recipe. The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. Prep 30 min Rest 3 hr + Cook 2hr Serves 6. The isn't a quick sauce. As a savoury fruit gravy sauce alongside roast duck, turkey or chicken (tastes great with grilled meats too).You may want to add a small sprig of rosemary or thyme or orange zest into the sauce as it's cooking. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). Place the duck breast on a cutting board and put the roasting tin on the hob, mix 300ml boiling water with the gravy and deglaze the roasting tin with the gravy mix, add 50ml of red wine and cook for 5 mins then whisk in a 10g of butter. Sometimes I guess we just have to break the bank a … For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Place the breasts skin side up on a rack in a roasting tin in the middle of the oven and cook 10 mins rare / 15 mins medium / 18 mins well done. Dine in tonight with our delicious, easy to cook, Bistro range. 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. You can make the mash potato especially or even better use left overs. Cook until the outside starts to break up then drain, shaking the excess water and creating a sandy surface. Pour in the vinegar and bubble down until reduced by half. honey, brown sugar, port wine, fresh ginger, vanilla paste, fresh cranberries and 2 more. For the sauce: Combine above ingredients in a small saucepan and cook over low heat. Discard the excess … Add the Shallots, Garlic, Thyme, Tomatoes and cook for … Whisk in a knob of butter and then take off heat. We didn't think the apple cider vinegar was too strong. In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. For the sauce, pour off excess fat from the frying pan and place over a high heat. Hello, all! Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. Spoon the redcurrant sauce over and serve. The isn't a quick sauce. One serving contains 491 calories, 49g of protein, and 15g of fat. 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. 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. Peel the potatoes and cut into quarters, place in a pan with cold water, salt and bring to the boil. Fax: +44 (0)1473 738887, Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce, Braised Duck Leg with Peas, Lettuce & Bacon, Roast Duck Legs with Roasted Root Vegetables. Duck Breasts with Redcurrant Sauce Recipe. Tel: +44 (0)1473 735456 If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. Perfect. Set the pan over a medium-low heat and cook the shallot for 2-3 minutes, until softened. I plan to try the sauce with chicken and possibly fish. Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. Deglaze the pan with the balsamic vinegar and red wine. Download this recipe here: Duck Breasts with Redcurrant Sauce (913 KB) Potted Venison . About the jelly. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. Slice your duck breasts on an angle and serve with potatoes wedges cooked in duck fat and your piquant redcurrant sauce. Redcurrant Gravy. Place the duck breast on a cutting board and put the roasting tin on the hob, mix 300ml boiling water with the gravy and deglaze the roasting tin with the gravy mix, add 50ml of Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. 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! Cook for 90 minutes in the middle of the oven at 180c The duck fat will drip out of the legs, but we’ll collect this in the tray for use in the sauce. We like to cheat a little by using pre-made gravy mix. Schneider’s … Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Mix equal amounts of balsamic vinegar, soy sauce, honey, and add a crushed clove of garlic and a squirt of lemon juice. Duck with red wine and redcurrant balsamic sauce with ‘rustic’ mash and veg. Slice across the grain at an angle and serve with red currant sauce. Take out of the oven and rest for at least 10 mins (20 mins would be better). Redcurrants are perfect for this and make a lovely piquant sauce. Slice the duck breasts at an angle, arrange on half of the orange salad. How to use this sauce. Serve the sauce in a gravy train or small bowl. It probably doesn't matter, but I used Crosse & Blackwell red currant jelly. Sometimes I guess we just have to break the bank a little for the sake of good flavor. Add in the chicken stock and reduce by 3/4. Seal in a red-hot pan and finish in the oven. During this time a lot of fat will be released from the duck. Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … Let rest for 5 minutes. Slice the courgettes and place in a frying pan with the olive oil, salt and pepper and fry until tender. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Pour the duck juices into the redcurrant sauce and stir well. If there is a classic way to eat venison, Cumberland sauce is it. Cranberry redcurrant sauce. This easy cake is perfect for afternoon tea with friends ... A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream 10 mins Cook until sauce thickens slightly and is smooth. 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 The sauce needs time to develop flavour. Place the red wine, redcurrant jelly and balsamic vinegar into a small saucepan and reduce until it starts to get sticky and dark. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. a deep and rich redcurrant sauce perfect for any cut of duck. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. It is usually available on the shelf where you find mint jelly and cranberry sauces. She also recommends removing the fat, which I have to disagree with — I think the fat adds nice flavor and helps protect the meat during the cooking process. 4 duck breasts (about 140g/ 5oz each) pinch ; Chinese five-spice powderFor the relish. 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. We used a 1.5 pound tenderloin and increased the ingredients accordingly. Preheat your oven to 200oC, 180oC fan or Gas Mark 6. Meanwhile, make the sauce. Recipes by Mike Robinson: Duck Breasts with Redcurrant Sauce. It's made using a handful ingredients and ready in as little as 10 minutes! Stir in the blackberries and any resting juices from the duck and simmer until warmed through. By: Amanda Laird. https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce Duck Breasts with Redcurrant Sauce . When the duck is cooked rest the meat in a warm place for 10 mins before serving. Treat it like a base and freeze it in small containers for later use. Redcurrants are perfect for this and make a lovely piquant sauce. Place the duck breasts back in the pan and simmer for ten minutes. 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. Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. When the duck is cooked rest the meat in a warm place for 10 mins before serving. For the sauce, gently cook the onions and garlic in a little of the duck fat. So you've bought a punnet of redcurrants (possibly as a result of an impulse decision as the currants were on offer) and are now wondering what you are going to do with them. Venison backstrap, seared medium-rare and served with Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce … … To serve, arrange the duckling on a warm platter with oranges and olives as garnish. How to make the redcurrant and red wine sauce. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Preheat the oven to 140°C/fan 120°C/gas 2. Recipe by Peter J. This delicious, rich and tangy redcurrant sauce is extremely versatile and can be used in savoury as well as sweet recipes. 2 duck breasts* Port wine sauce (recipe below) *Schneider recommends boneless Moulard or Muscovy duck breast halves (3/4 to 1 pound each) or 4 boneless Pekin duck breast halves (about 6 ounces each). Fax: +44 (0)1473 738887, Duck Breasts with Roasted Beetroot & Butternut Squash, 1 small tub duck fat or 100ml vegetable oil, 2 teaspoon redcurrant jelly (we prefer Stokes). Stir through a tablespoon of butter before serving (optional). METHOD. It's also great with ham and all game -- and vanilla ice cream! After about 70 minutes Steal some of the duck fat into a frying pan. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. This redcurrant jus is a deep and rich redcurrant sauce perfect for any cut of duck. Simmer until warmed through small containers for later use, drain and cook low. All but 1 tbsp fat from the duck is cooked rest the meat in a of... Excess water and add salt and freshly ground black pepper redcurrant jelly and balsamic vinegar into frying. 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