Cooking With Game

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    Duck breast with redcurrant and red wine sauce.


    Posts : 884
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Duck breast with redcurrant and red wine sauce.

    Post  Admin on Thu Sep 18, 2008 7:17 pm

    Prep time approx 30 minutes.
    Cooking time 20 - 30 minutes.
    Serves 2.

    2 duck breasts.
    1 clove garlic, finely chopped.
    2 shallots, finely chopped.
    A finely chopped pinch of fresh thyme.
    5 cherry tomatos, halved.
    2 tbsp balsamic vinegar.
    1/4 glass red wine.
    1 oz butter.
    3 tbsp red currant jelly.
    Slash the fat on the duck breast then sear it on both sides in a very hot pan.
    Remove, then place in the oven at 180C/350F/Gas mark 4 for 10 minutes.
    Drain off the excess fat from the frying pan, add the shallots, thyme, tomatos and the garlic
    and cook for about 1 1/2 minutes. Next, deglaze the pan with wine and balsamic vinegar add the red currant jelly and the butter then reduce the sauce for approximately 2 minutes. Take the duck out of the oven and slice. Serve with the sauce poured over the duck. Crusty bread makes a worthy addition.

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