Allow the duck to rest while you prepare the sauce. Discard the excess … Treat it like a base and freeze it in small containers for later use. 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 This redcurrant jus is a deep and rich redcurrant sauce perfect for any cut of duck. Dine in tonight with our delicious, easy to cook, Bistro range. We used a 1.5 pound tenderloin and increased the ingredients accordingly. Perfect. Pork and apple, lamb and mint, and of course duck and redcurrant. For the sauce: Combine above ingredients in a small saucepan and cook over low heat. Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … 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. Pour off the fat regurlarly and seal the other side for 30 seconds. 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. 4. We like to cheat a little by using pre-made gravy mix. Save the fat that renders out of … Redcurrants are perfect for this and make a lovely piquant sauce. Cranberry redcurrant sauce. Nothing beats potted meat served with fresh crusty bread and a fruity home-made … Stir through a tablespoon of butter before serving (optional). Pour the duck juices into the redcurrant sauce and stir well. Meanwhile peel the carrots and cut into half inch pieces on an angle, slice the onion and crush the garlic and place all the ingredients in a pan. Redcurrants are perfect for this and make a lovely piquant sauce. Instructions. Meanwhile, make the sauce. This is what we call proper traditional English food. 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 … Pre heat your oven to 220°C / fan 200°C / gas mark 7 and pat the skin of the duck breast with a kitchen towel to remove excess moisture, score the skin and season with salt and pepper. For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). Duck Breasts with Redcurrant Sauce Recipe. honey, brown sugar, port wine, fresh ginger, vanilla paste, fresh cranberries and 2 more. The sauce needs time to develop flavour. Redcurrants are perfect for this and make a lovely piquant sauce. It's made using a handful ingredients and ready in as little as 10 minutes! Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. Redcurrant Gravy. About the jelly. By TogAdmin Published: April 4, 2013. I plan to try the sauce with chicken and possibly fish. Preheat your oven to 200oC, 180oC fan or Gas Mark 6. carolfitz Rating: 2 stars 07/17/2009. 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. Add in the stock or water, the blackberries, vinegar, star anise, … ... complementing the duck to perfection 45 mins . In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. 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! If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture. 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! Instructions: Place duck breast in a plastic freezer bag. This is a delicious and very easy sauce to make. 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. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. 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. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. METHOD. Tel: +44 (0)1473 735456 Peel the potatoes and cut into quarters, place in a pan with cold water, salt and bring to the boil. 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. 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 Schneider’s … So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. Add the Shallots, Garlic, Thyme, Tomatoes and cook for … Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Recipe by Peter J. Download this recipe here: Duck Breasts with Redcurrant Sauce (913 KB) Potted Venison . Add the wine, grated orange zest, juice, and rosemary and tomato paste and reduce by half. All yours for 15 syns if you fancy it extravagant, or 7 if you want it suitable for a difference from your roast. Tip in the shallots or onion and cook for 5 … Slice your duck breasts on an angle and serve with potatoes wedges cooked in duck fat and your piquant redcurrant 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. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. 4 duck breasts, each weighing about 200g/7oz; 1 tbsp oil; Salt and freshly ground black pepper; 200ml/7fl oz port; 2 tbsp redcurrant jelly; 2 tsp concentrated liquid beef stock Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. Blow-dried roast duck with cherry gløgg sauce. The isn't a quick sauce. Leave the wine to reduce by about half, which will take about 5 minutes. Set the pan over a medium-low heat and cook the shallot for 2-3 minutes, until softened. As duck is such a rich meat, it needs something sharp to cut through the fat. This will be one of our favorites. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. It is usually available on the shelf where you find mint jelly and cranberry sauces. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Add in the chicken stock and reduce by 3/4. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Peach & redcurrant sour cream ring. How to use this sauce. Let rest for 5 minutes. Remove from the pan and leave to rest in a warm place while you make the sauce. Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. Duck Breasts with Redcurrant Sauce Recipe. Place the duck breasts back in the pan and simmer for ten minutes. For the best results marinate your duck breast in this concoction overnight. Duck with red wine and redcurrant balsamic sauce with ‘rustic’ mash and veg. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. A mixture of tbsp of honey, oz. Dine in tonight with our delicious, easy to cook, Bistro range. When the duck is cooked rest the meat in a warm place for 10 mins before serving. https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce Place the red wine, redcurrant jelly and balsamic vinegar into a small saucepan and reduce until it starts to get sticky and dark. Check the seasoning and add redcurrant jelly, divide the roast potatoes, courgettes and carrots onto 4 plates, carve the breast and arrange on the plate. Babiche Martens . https://food.onehowto.com/recipe/recipe-for-red-currant-sauce-488.html Place a grill rack in a roasting tin and sit the duck, breast-side down, on the rack. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. During this time a lot of fat will be released from the duck. Serve the sauce in a gravy train or small bowl. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. You can make the mash potato especially or even better use left overs. The French recipe calls for red currant jelly, and purists will lapse into apoplexy when the see the use of Concord grape jelly, but it does a great job of rounding out the middle and adding complexity. 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. Place in a roasting tin with the duck fat or the vegetable oil and the rosemary and cook until crispy (around 30 minutes) in the oven. 1tbsp redcurrant jelly. 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. Leave the wine to reduce by about half, which will take about 5 minutes. Turn the duck over, cook 8 minutes, season with salt and pepper, wrap in foil and let stand 10 minutes. Duck Breasts with Redcurrant Sauce . So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. Tel: +44 (0)1473 735456 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. When the duck is cooked rest the meat in a warm place for 10 mins before serving. 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. Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. It probably doesn't matter, but I used Crosse & Blackwell red currant jelly. Cook until sauce thickens slightly and is smooth. 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! Seal in a red-hot pan and finish in the oven. You may need to add 2 or 3 tablespoons of water. How to make the redcurrant and red wine sauce. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Red Currant Sauce. Stir in the blackberries and any resting juices from the duck and simmer until warmed through. There will be less liquid then and reducing the sauce will take less time. Recipes by Mike Robinson: Potted Venison. Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. 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 Whisk in a knob of butter and then take off heat. Slice the duck breasts at an angle, arrange on half of the orange salad. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Mix equal amounts of balsamic vinegar, soy sauce, honey, and add a crushed clove of garlic and a squirt of lemon juice. 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. Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. a deep and rich redcurrant sauce perfect for any cut of duck. Take out of the oven and rest for at least 10 mins (20 mins would be better). While the duck breasts are in the oven, spoon all but 1 tbsp fat from the pan. To make this you will need: 2 duck breasts, you can get them from almost any super market or your butchers Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Pour in the vinegar and bubble down until reduced by half. Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. Hello, all! Put the remaining juices from the cutting board into the sauce and divide between the plates. Cover with water and add salt and pepper and 60g of butter then cook until tender. 6 to 8 duck breasts, skinned (3 to 4 ducks) 6 to 8 slices applewood smoked bacon. We didn't think the apple cider vinegar was too strong. 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. Duck breasts with redcurrant & onion relish. You don’t need many ingredients. Marinade ¼ cup dark rum ¼ cup soy sauce ¼ cup canola oil 1 teaspoon grated fresh ginger 1 tablespoon brown sugar. After about 70 minutes Steal some of the duck fat into a frying pan. It's also great with ham and all game -- and vanilla ice cream! https://www.recipetips.com/recipe-cards/t--2206/roasted-mallard- To prepare the redcurrant sauce: Place the redcurrants, with the Siúcra Light Brown Sugar and star anise into a saucepan and leave to simmer very slowly for about 10 minutes. Heat your oven to 220C and only when it’s hot, put in the duck for seven minutes only. … Preheat the oven to 140°C/fan 120°C/gas 2. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. 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For 5 … duck breasts are in the pan and place on a medium heat like cheat!, Cumberland sauce is extremely versatile and can be made in advance and heated up needed... This redcurrant jus is a deep and rich redcurrant sauce must of been worth every bit of about! Slice and fry two shallots in butter or duck fat to a host of deliciously recipes! With salt and pepper and 60g of butter before serving strip the off...
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