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! Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. Duck breasts with redcurrant & onion relish. Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. Spoon the redcurrant sauce over and serve. Tip in the shallots or onion and cook for 5 … Feel free to add ingredients to make it more savory, such as shallot, fresh basil, and garlic. For ease, it can be made in advance and heated up when needed. 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). This is what we call proper traditional English food. Place a grill rack in a roasting tin and sit the duck, breast-side down, on the rack. 2. Save the fat that renders out of … 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 A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. Roasted meats always go well with a slightly sweet jus. Click here for more on sauces, stocks, broths, etc. For the sauce, gently cook the onions and garlic in a little of the duck fat. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. Dine in tonight with our delicious, easy to cook, Bistro range. 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. This redcurrant jus is a deep and rich redcurrant sauce perfect for any cut of duck. a deep and rich redcurrant sauce perfect for any cut of duck. All yours for 15 syns if you fancy it extravagant, or 7 if you want it suitable for a difference from your roast. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. Redcurrants are perfect for this and make a lovely piquant sauce. https://www.recipetips.com/recipe-cards/t--2206/roasted-mallard- Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Babiche Martens . 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! 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. Leave the wine to reduce by about half, which will take about 5 minutes. Add the wine, stock, thyme and juniper berries to the pan and simmer for 5 minutes over a high heat, until reduced and syrupy. Discard the excess … The duck is best cooked medium rare (meat thermometer reading of 130°F). It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. Hello, all! Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … 4. Cover with water and add salt and pepper and 60g of butter then cook until tender. Add in the stock or water, the blackberries, vinegar, star anise, … Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. How to make the redcurrant and red wine 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. 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. 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. Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. Allow the duck to rest while you prepare the sauce. Instructions: Place duck breast in a plastic freezer bag. 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. Pour in the vinegar and bubble down until reduced by half. Pour off the fat regurlarly and seal the other side for 30 seconds. 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. It's also great with ham and all game -- and vanilla ice cream! Tel: +44 (0)1473 735456 How to use this sauce. Especially suited for adding a sweet flavor to wild game, this Red Currant Sauce can also be served on a variety of domestic poultry and fowl such as chicken, turkey, duck and … Cook until the outside starts to break up then drain, shaking the excess water and creating a sandy surface. As duck is such a rich meat, it needs something sharp to cut through the fat. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. 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. Perfect. Nothing beats potted meat served with fresh crusty bread and a fruity home-made … 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. 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 We used a 1.5 pound tenderloin and increased the ingredients accordingly. carolfitz Rating: 2 stars 07/17/2009. Duck Breasts with Redcurrant Sauce Recipe. Stir through a tablespoon of butter before serving (optional). When the duck is cooked rest the meat in a warm place for 10 mins before serving. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). When the duck is cooked rest the meat in a warm place for 10 mins before serving. Turn the duck over, cook 8 minutes, season with salt and pepper, wrap in foil and let stand 10 minutes. Marinade ¼ cup dark rum ¼ cup soy sauce ¼ cup canola oil 1 teaspoon grated fresh ginger 1 tablespoon brown sugar. By TogAdmin Published: April 4, 2013. For the sauce, pour off excess fat from the frying pan and place over a high heat. 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. Heat your oven to 220C and only when it’s hot, put in the duck for seven minutes only. METHOD. 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. This recipe makes about 2 cups of red currant sauce, if you just want a single serving, cut the recipe in half or even in thirds. This is a delicious and very easy sauce to make. Peach & redcurrant sour cream ring. Pork and apple, lamb and mint, and of course duck and redcurrant. We didn't think the apple cider vinegar was too strong. Duck Breasts with Redcurrant Sauce Recipe. Place the breasts skin side down in a cold non-stick frying pan on a medium heat for 6-8 minutes or until golden brown. It probably doesn't matter, but I used Crosse & Blackwell red currant jelly. You can make the mash potato especially or even better use left overs. 6 to 8 duck breasts, skinned (3 to 4 ducks) 6 to 8 slices applewood smoked bacon. By: Amanda Laird. 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. 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. Slice your duck breasts on an angle and serve with potatoes wedges cooked in duck fat and your piquant redcurrant sauce. Leave the wine to reduce by about half, which will take about 5 minutes. This delicious, rich and tangy redcurrant sauce is extremely versatile and can be used in savoury as well as sweet recipes. Preheat your oven to 200oC, 180oC fan or Gas Mark 6. This recipe from Foodista has 1 fans. Cranberry redcurrant sauce. If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. Redcurrants are perfect for this and make a lovely piquant sauce. Let rest for 5 minutes. 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 For the sauce: Combine above ingredients in a small saucepan and cook over low heat. Separately pour the marinade into a saucepan and bring to the boil, boil for 5 minutes to reduce the liquid, stirring from time to time and then simmer for about 4 minutes. Beautiful presentation. Serve the sauce in a gravy train or small bowl. Remove from the pan and leave to rest in a warm place while you make the sauce. The isn't a quick sauce. 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