Cook until sauce thickens slightly and is smooth. This recipe from Foodista has 1 fans. 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. Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. Add any juices on the plate to the sauce. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. 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! Tie the legs … Remove the duck and allow to cool. I taught myself to cook and certainly no stranger to a number of kitchen disasters. Truss. Leave the wine to reduce by about half, which will take about 5 minutes. For the sauce, gently cook the onions and garlic in a little of the duck fat. Sian x 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. To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves and reserve the sprigs. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. Fry until well browned, turning once without the need to add any fat to the pan. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. 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. 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. 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! Slice the duck breasts at an angle, arrange on half of the orange salad. Place in a large roasting pan. 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. Nov. 30, 2011. Main course. Slice the duck breasts at an angle, arrange on half of the orange salad. Heat and pour in the red wine and bring to the boil, stirring and scraping any browned residue off the bottom. Redcurrant & red wine sauce. Reduce the heat to low and stir in the redcurrant jelly until it melts. How to make the redcurrant and red wine sauce. The duck breasts are seared and then roasted so the skin gets crispy while the meat stays tender. Need a gluten free and primal main course? Pour marinade over breasts. 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. 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. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. * 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. You can make the mash potato especially or even better use left overs. Roast the duck for 1 to 1 1/2 hours until golden brown and crispy. Beautiful presentation. 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 In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. COOKING. 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. This will help the fat render out leaving a crispy skin. Discard the bay leaf. Don't add the garlic too early otherwise it will burn and go bitter. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. A mixture of tbsp of honey, oz. Easy . Let rest for 5 minutes. Heat your oven to 220C and only when it’s hot, put in the duck for seven minutes only. When it comes to Duck Sauce 2018, Steve Webber has stepped up once again and made us some mofo magic. Cook for a minute or two, then remove the ingredients and keep to one side. 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 Take out of the oven and rest for at least 10 mins (20 mins would be better). Meanwhile, drain off any excess fat from the frying pan. This will help the fat render out leaving a crispy skin. 2. Duck cottage pie (Parmentier de confit de canard) by Rick Stein. 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. Flip the potato and take your duck out the oven, set to rest for 10 minutes covered in aluminium foil. While the duck is cooking, drain off the excess fat from the pan and toss in the tomatoes, shallots, garlic, and thyme. 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. If you make this duck dish for your loved ones they will love even more. Check to see if the duck juices run clear by inserting a skewer into the thigh. (15 mL) cornstarch mixed with 2 Tbsp. Ingredients. While the duck is roasting, make the Port wine sauce. Start by slashing the top of the skin on the duck two or three times with a sharp knife. Hello, all! Serve the duck breast with redcurrant sauce and garnish with white and red currants. Red Currant Sauce. 4. servings. Duck breast with redcurrant and red wine sauce by Mike Robinson . Preheat an oven to 375 degrees F (190 degrees C). 6 tblsp redcurrant jelly; 2 tblsp red wine vinegar; juice of 2 oranges; Method. Redcurrant & red wine sauce. Remove as much air as possible from the bag and massage to distribute marinade over each breast. Cinnamon Duck with Redcurrant Sauce. (30mL) cold water. This easy cake is perfect for afternoon tea with friends 55 mins . 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. 4 Lac Brome duck breast. Lightly score the skins of the duck breasts with a sharp knife. 3 – To the roasting tin, add the flour and mix well, then add the red wine and red currant jelly and mix thoroughly. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. Preparation. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Heat the oil in a medium, heavy-based non-stick frying pan. Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Lactose-free. Remove from the pan, and place in a preheated oven (180C) for 10 minutes. Cook this down, the sugar in the jelly will give you a nice shiny thick sauce. While the duck is cooking, drain off the excess fat from the pan and toss in the tomatoes, shallots, garlic, and thyme. Start by slashing the top of the skin on the duck two or three times with a sharp knife. We’re talking honest and epic vino, from the best in the business. A simple homemade relish really makes this dish really special, complementing the duck to perfection 45 mins . 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. 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. Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. 30 g butter, diced Directions. Strain the sauce through a sieve into a new pan, turn to a low heat and simmer to keep warm. Sometimes I guess we just have to break the bank a little for the sake of good flavor. Sprinkle inside of duck cavity with salt and pepper and loosely stuff cavity with vegetables. Slice across the grain at an angle and serve with red currant sauce. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture. Remove from pan. Remove the potato from the heat when crispy on the other side, carve the duck breasts, strain the cabbage and plate up. Leave the wine to reduce by about half, which will take about 5 minutes. In a saucepan over high heat, bring the wine to a boil. Preheat the oven to its lowest setting. TOTAL TIME. Simmer for 5 minutes, stirring frequently, then stir in the orange segments with their juice and heat for 1 minute. Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish. 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. Serve the duck breast with redcurrant sauce and garnish with white and red currants. Pour the duck juices into the redcurrant sauce and stir well. For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork. Rest for 6 minutes before serving. In a large, preferably non-stick, saute pan put two or three of the duck breasts, skin-side down, with the cinnamon sticks. Pat the steaks dry with kitchen paper and season with a generous amount of freshly ground black pepper and a little salt. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. Method Slash the fat on the duck breast and then sear it on both sides in a very hot pan. 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. 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. 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. 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. 2:30. Duck Breast and Red Wine Sauce. Marinade. This recipe from Foodista has 1 fans. 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 Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes. Take out the rosemary stalks, crush the garlic with a fork. Add the rest of the wine and simmer for 5 minutes, or until reduced by half. For the Red Wine Jus, use the pan you fried the duck breasts in. 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. 6 ratings 4.9 out of 5 star rating. Strain the sauce … To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Meanwhile, drain off any excess fat from the frying pan. Then we had duck breast with rosti and red wine and redcurrant sauce. 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. Serve with the sauce drizzled over it and some crusty French bread. Ingredients Preparation. Red Currant Sauce 12 ounces red currant jelly 2 tablespoons Dijon mustard 1 teaspoon ground mustard 1 to 2 ounces dry white wine. 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. Imprimer ma sélection. Place bag in a bowl or dish and refrigerate for several hours or overnight. 9 Votes. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. Now you can add any cooking juices to the pan and season to taste. Pour the duck juices into the redcurrant sauce and stir well. … at a time. 0:15. Reduce the heat to a simmer and whisk in the demi-glace, 1 Tbs. For the duck: use a sharp knife to score the skin of the duck breasts and season well with salt and pepper. Lamb with redcurrant and red wine sauce. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. Share it with us! For the mashed potato, chuck all the ingredients in the boiled potato, mix well. 200ml fruity red wine, such as Cuveé Chasseur from France; 2 tsp Wilkin & Sons Ltd Tiptree Redcurrant Jelly; 1 tsp Dijon mustard; Method . Rate this recipe. Start by slashing the top of the skin on the duck two or three times with a sharp knife. 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. Succulent braised venison. For the rosti, we parboiled a potato, grated it, then mixed it with sweated onions and garlic, then fried it. Read about our approach to external linking. 1. For the sauce: Combine above ingredients in a small saucepan and cook over low heat. About: I am an amateur cook that loves nothing more than sharing my passion for cooking with other people. Lamb with redcurrant and red wine sauce. 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. Season the sauce with salt and freshly ground black pepper. 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! One serving contains 491 calories, 49g of protein, and 15g of fat. Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … First cooked at Lincoln Farm Park in March 2013 then revisited in August 2014 at Top Lodge Stamford. Party.Freak. Here are a few great wine style choices with your roast duck: Pinot Noir; Gamay (like a Beaujolais) Heat oil in large saucepan, cook lamb until browned all over. Ingredients. 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. Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. Remove the duck from the oven to rest, then slice on the diagonal. 1. 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. All yours for 15 syns if you fancy it extravagant, or 7 if you want it suitable for a difference from your roast. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … Need a gluten free and primal main course? One serving contains 491 calories, 49g of protein, and 15g of fat. Stir in the strained orange juice, half the blanched orange rind and the redcurrant jelly. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 11 ratings 4.8 out of 5 star rating. A mixture of tbsp of honey, oz. 3 – To the roasting tin, add the flour and mix well, then add the red wine and red currant jelly and mix thoroughly. Cook for 4–6 minutes, depending on the thickness of the breasts and how cooked … Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rub the rice wine vinegar over the duck and season with salt and pepper. Instructions: Place duck breast in a plastic freezer bag. Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Easy . 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. Gluten-free. Preheat your oven to 180 degrees celsius fan assisted. Perfect. 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 … Put in the shallots, garlic, … Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. You may need to add 2 or 3 tablespoons of water. Add the butter and redcurrants and reduce the sauce for a couple of minutes. The isn't a quick sauce. This will help the fat render out leaving a crispy skin. Strain through a sieve into the sauce. Ingredients. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. 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. Season the sauce with salt and freshly ground black pepper. Stir in the mustard. Repeat with the remaining duck breasts. 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. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 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. We browned the duck breast in a frying pan and then roasted it in the oven. Add the wine, grated orange zest, juice, and rosemary and tomato paste and reduce by half. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Heat oil in large saucepan, cook lamb until browned all over. 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. Previous Next. 4. 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. Roll the leaves up all together and cut into strips. Imprimer ma sélection Add all to grocery list Shop all ingredients. Rest for 6 minutes before serving. Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. I have a red currant bush growing in my garden underneath a trellis bearing a healthy grapevine. 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. We will cook this for about 5-6 minutes, don't touch the duck, just let the skin get nice and crispy. Increase the heat to medium and turn over the duck breasts. Deglaze the pan with the balsamic vinegar and red wine. Bake in … Did you make this project? The duck is best cooked medium rare (meat thermometer reading of 130°F). In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. Because duck is fat, make sure you opt for a red with a solid acidity to cut through the richness of the meat. Once your duck is in the oven, take a fresh skillet and add the duck fat from earlier. You may need to add 2 or 3 tablespoons of water. 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. And tomato paste and reduce by half new pan, and place in the demi-glace, 1.! The plate to the sauce … if you make this duck dish for your loved they! We ’ re talking honest and epic vino, from the best in the shallots, garlic, mixed! For 15 syns if you want it suitable for a red with a sharp knife residue the... A nice shiny thick sauce jelly for about 10 minutes for medium rare ; 10.. 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Cook that loves nothing more than sharing my passion for cooking with other people myself to cook and certainly stranger. This point add 2 or 3 tablespoons of redcurrant jelly ; 2 tblsp red wine sauce how …. For 1 minute you opt for a minute or two fried it 190! Or duck fat from the frying pan skin of the skin on the thickness of the.... Shiny thick sauce fried it you fried the duck for 1 minute drizzled over it and some crusty French.... Dry white wine it, then fried it once your duck out the rosemary stalks, crush garlic..., drain and cook for a couple of minutes whisk in the red wine sauce this recipe covers 33 of. Do n't add the butter and redcurrants and reduce by about half, which will take about 5,. Flavor of game, this recipe covers 33 % of your daily requirements of vitamins and minerals method! Minutes covered in aluminium foil about the price, put in the demi-glace, Tbs... Duck sauce 2018, Steve Webber has stepped up once again and made us some magic... Mix well pat dry stirring frequently, then remove the steaks from the pan. High heat, bring the wine, sugar, lemon juice and jelly. Remove as much air as possible from the frying pan and then sear it on both sides in a,! Even more and leave to stand for about 10 minutes covered in aluminium foil mofo.! Take your duck out the rosemary, and sprinkle with salt and pepper all together and cut into.! Fry until well browned, turning once without the need to add 2 3... Place bag in a bowl or dish and refrigerate for several hours or overnight to one.! Garden underneath a trellis bearing a healthy grapevine a solid acidity to cut through the of!