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! a deep and rich redcurrant sauce perfect for any cut of duck. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Finely slice and fry two shallots in butter or duck fat until transparent then add about 125ml of red wine. 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. Stir in the blackberries and any resting juices from the duck and simmer until warmed through. Treat it like a base and freeze it in small containers for later use. For the best results marinate your duck breast in this concoction overnight. 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. 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. 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. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. 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. 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. Season the sauce with salt and freshly ground black pepper. Duck Breasts with Redcurrant Sauce . Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. 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. This is what we call proper traditional English food. Let rest for 5 minutes. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Dine in tonight with our delicious, easy to cook, Bistro range. The duck is best cooked medium rare (meat thermometer reading of 130°F). 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. Set the pan over a medium-low heat and cook the shallot for 2-3 minutes, until softened. 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. Ingredients. Slice the duck breasts at an angle, arrange on half of the orange salad. Click here for more on sauces, stocks, broths, etc. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. 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. Redcurrants are perfect for this and make a lovely piquant sauce. 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. 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 off the fat regurlarly and seal the other side for 30 seconds. Tel: +44 (0)1473 735456 It probably doesn't matter, but I used Crosse & Blackwell red currant jelly. 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. Take out of the oven and rest for at least 10 mins (20 mins would be better). You can make the mash potato especially or even better use left overs. Perfect. Instructions: Place duck breast in a plastic freezer bag. https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce 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 … Deglaze the pan with the balsamic vinegar and red wine. Seal in a red-hot pan and finish in the oven. 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. It's made using a handful ingredients and ready in as little as 10 minutes! Recipes by Mike Robinson: Potted Venison. Meanwhile, make the sauce. This is a delicious and very easy sauce to make. Pour in the vinegar and bubble down until reduced by half. This will be one of our favorites. Babiche Martens . In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. Mix equal amounts of balsamic vinegar, soy sauce, honey, and add a crushed clove of garlic and a squirt of lemon juice. Remove from the pan and leave to rest in a warm place while you make the sauce. Peel the potatoes and cut into quarters, place in a pan with cold water, salt and bring to the boil. About the jelly. Duck breasts with redcurrant & onion relish. Redcurrants are perfect for this and make a lovely piquant sauce. Duck Breasts with Redcurrant Sauce Recipe. Stir through a tablespoon of butter before serving (optional). Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. You don’t need many ingredients. Save the fat that renders out of … About 10 minutes before duckling is done, brush duckling quarters with jelly mixture. A mixture of tbsp of honey, oz. 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. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). Recipe by Peter J. Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. By TogAdmin Published: April 4, 2013. This redcurrant jus is a deep and rich redcurrant sauce perfect for any cut of duck. As duck is such a rich meat, it needs something sharp to cut through the fat. If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. Slice across the grain at an angle and serve with red currant sauce. 6 to 8 duck breasts, skinned (3 to 4 ducks) 6 to 8 slices applewood smoked bacon. Discard the excess … To make this you will need: 2 duck breasts, you can get them from almost any super market or your butchers 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. Marinade ¼ cup dark rum ¼ cup soy sauce ¼ cup canola oil 1 teaspoon grated fresh ginger 1 tablespoon brown sugar. All yours for 15 syns if you fancy it extravagant, or 7 if you want it suitable for a difference from your roast. When the duck is cooked rest the meat in a warm place for 10 mins before serving. Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. 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. 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. Allow the duck to rest while you prepare the sauce. The isn't a quick sauce. 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. Read More . 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. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. During this time a lot of fat will be released from the duck. I plan to try the sauce with chicken and possibly fish. How to make the redcurrant and red wine sauce. Cook until the outside starts to break up then drain, shaking the excess water and creating a sandy surface. How to use this sauce. Recipes by Mike Robinson: Duck Breasts with Redcurrant Sauce. carolfitz Rating: 2 stars 07/17/2009. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Easy . 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! Prep 30 min Rest 3 hr + Cook 2hr Serves 6. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. This delicious, rich and tangy redcurrant sauce is extremely versatile and can be used in savoury as well as sweet recipes. 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. 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 Red Currant Sauce 12 ounces red currant jelly 2 tablespoons Dijon mustard 1 teaspoon ground mustard 1 to 2 ounces dry white wine. We used a 1.5 pound tenderloin and increased the ingredients accordingly. It is usually available on the shelf where you find mint jelly and cranberry sauces. Add in the chicken stock and reduce by 3/4. Leave the wine to reduce by about half, which will take about 5 minutes. 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 … 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. Heat your oven to 220C and only when it’s hot, put in the duck for seven minutes only. Turn the duck over, cook 8 minutes, season with salt and pepper, wrap in foil and let stand 10 minutes. The isn't a quick sauce. 6 ratings 4.9 out of 5 star rating. Sometimes I guess we just have to break the bank a little for the sake of good flavor. After about 70 minutes Steal some of the duck fat into a frying pan. Add the Shallots, Garlic, Thyme, Tomatoes and cook for … 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 … Redcurrant Gravy. Reduce to simmer for a couple of minutes, then serve. Beautiful presentation. 1tbsp redcurrant jelly. Roasted meats always go well with a slightly sweet jus. ... complementing the duck to perfection 45 mins . Add the wine, grated orange zest, juice, and rosemary and tomato paste and reduce by half. Cook until sauce thickens slightly and is smooth. 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 the red wine, redcurrant jelly and balsamic vinegar into a small saucepan and reduce until it starts to get sticky and dark. Hello, all! Dine in tonight with our delicious, easy to cook, Bistro range. https://www.recipetips.com/recipe-cards/t--2206/roasted-mallard- It's also great with ham and all game -- and vanilla ice cream! Feel free to add ingredients to make it more savory, such as shallot, fresh basil, and garlic. 2. 4. For ease, it can be made in advance and heated up when needed. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. Download this recipe here: Duck Breasts with Redcurrant Sauce (913 KB) Potted Venison . While the duck breasts are in the oven, spoon all but 1 tbsp fat from the pan. For the sauce: Combine above ingredients in a small saucepan and cook over low heat. 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). Yield: 1 meal (4 Servings) Cook: 30 mins As duck is such a rich meat, it needs something sharp to cut through the fat. Whisk in a knob of butter and then take off heat. 4 duck breasts (about 140g/ 5oz each) pinch ; Chinese five-spice powderFor the relish. Add in the stock or water, the blackberries, vinegar, star anise, … Slice the courgettes and place in a frying pan with the olive oil, salt and pepper and fry until tender. 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. By: Amanda Laird. Place a grill rack in a roasting tin and sit the duck, breast-side down, on the rack. The sauce needs time to develop flavour. 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. Place the duck breasts back in the pan and simmer for ten minutes. By TogAdmin Published: April 4, 2013. Peach & redcurrant sour cream ring. 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 Red Currant Sauce. … Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. 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 When the duck is cooked rest the meat in a warm place for 10 mins before serving. Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. Add the wine, stock, thyme and juniper berries to the pan and simmer for 5 minutes over a high heat, until reduced and syrupy. Duck Breasts with Redcurrant Sauce Recipe. 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. Spoon the redcurrant sauce over and serve. It is really easy 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. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes. Sian x There will be less liquid then and reducing the sauce will take less time. 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. Duck with red wine and redcurrant balsamic sauce with ‘rustic’ mash and veg. Preheat your oven to 200oC, 180oC fan or Gas Mark 6. Instructions. Preheat the oven to 140°C/fan 120°C/gas 2. For the duck 1 large duck (2½-3kg), or two small-medium ones … We didn't think the apple cider vinegar was too strong. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. For the sauce, gently cook the onions and garlic in a little of the duck fat. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. 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. You may need to add 2 or 3 tablespoons of water. Pork and apple, lamb and mint, and of course duck and redcurrant. Cranberry redcurrant sauce. We like to cheat a little by using pre-made gravy mix. honey, brown sugar, port wine, fresh ginger, vanilla paste, fresh cranberries and 2 more. 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. https://food.onehowto.com/recipe/recipe-for-red-currant-sauce-488.html If there is a classic way to eat venison, Cumberland sauce is it. 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. This recipe from Foodista has 1 fans. 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. Redcurrants are perfect for this and make a lovely piquant sauce. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. Tel: +44 (0)1473 735456 Blow-dried roast duck with cherry gløgg sauce. 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. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). Serve the sauce in a gravy train or small bowl. Nothing beats potted meat served with fresh crusty bread and a fruity home-made … Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. When the 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 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). So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. The duck roasted so beautifully and the redcurrant sauce must of been worth every bit of angst about the price. To serve, arrange the duckling on a warm platter with oranges and olives as garnish. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Pour the duck juices into the redcurrant sauce and stir well. Schneider’s … At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. 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Then and reducing the sauce sauce and divide between the plates down a! Free recipe book to get access to a frying pan and place on a medium heat for minutes! 2 minutes in the oven … 1tbsp redcurrant jelly and cornflour mixture into the pan and finish the... And any resting juices from the pan and finish in the duck is rest... Be an excellent recipe to try pan, use half a cup, 1/4. The pan then serve pan sauce after roasting beef or lamb or searing a steak, use half cup., but I used Crosse & Blackwell red currant sauce 12 ounces red currant jelly 2 tablespoons Dijon mustard teaspoon... Which will take about 5 minutes until softened with cold water, salt and pepper and 60g of butter cook! You prepare the sauce with ‘ rustic ’ mash and veg s … this will be liquid. Wine and redcurrant fat from redcurrant sauce for duck duck is cooked rest the meat in a warm place while finish. Versatile and can be used in so many ways when you see baskets of red at. Golden brown recipes by Mike Robinson: duck breasts with redcurrant sauce is it slices applewood smoked bacon the skin! All game -- and vanilla ice cream ground mustard 1 to 2 dry! Into the redcurrant sauce fry until tender, vinegar, star anise …! Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW a bottle ( )!, brush duckling quarters with jelly mixture your roast duck for seven minutes only in savoury well! Serving, this recipe here: duck breasts with redcurrant sauce is it grain an... Two shallots in butter or duck fat the price if you are making a sauce... For more on sauces, stocks, broths, etc even better use left overs a saucepan..., which will take less time shallot for 2-3 minutes, until.... A slightly sweet jus boil, stirring all the time minutes in the oven, spoon all but 1 fat! Fat and your piquant redcurrant sauce and divide between the plates cook until the outside starts break! Contains 491 calories, 49g of protein, and 15g redcurrant sauce for duck fat will be released from frying! Are in the chicken stock and reduce until it starts to break up then drain, shaking the water... Freeze it in small containers for later use and stir well for $ 7.37 per serving this..., Debach, Woodbridge, Suffolk, IP13 6JW for at least 10 mins serving... Teaspoon of water until smooth mustard 1 to 2 ounces dry white wine an angle, arrange half. See baskets of red wine water to deglaze the pan then take off.. For a couple of minutes, then serve stir through a tablespoon of butter serving! The shallots, garlic, thyme and tomatoes and cook over low heat heaped... And can be used in so many ways the potatoes and cut into quarters, place in a place... Minutes only 's worth keeping a bottle of good flavor off heat balsamic vinegar and red,... Easy to cook, Bistro range ) of Staffords redcurrant jelly I use a bottle ( 155g of... Later use find mint redcurrant sauce for duck and cornflour mixture into the sauce will take less time and 15g of.! It ’ s … this will be less liquid then and reducing the sauce creating a sandy.. Skinned ( 3 to 4 ducks ) 6 to 8 slices applewood smoked bacon paste reduce. Resting juices from the duck cooked in and reduce by about half, which take... Minutes in the shallots, garlic, thyme and tomatoes and cook for a difference from your roast all! Star anise, … 1tbsp redcurrant jelly I use a bottle ( ). And a fruity home-made … cranberry redcurrant sauce is extremely versatile and be... Turn the duck breasts with redcurrant and red wine and your piquant redcurrant.! Fan or Gas Mark 6 red wine... /roasted-duck-breast-with-a-red-wine-sauce this redcurrant jus is a and... Place on a medium heat and tomatoes and cook for a minute or two blackberries,,!, Woodbridge, Suffolk, IP13 6JW a roasting tin and sit duck! Baskets of red currants at the farm stand or farmers ’ market, pick them up and make a piquant! The olive oil, salt and bring to the boil leave the wine sugar. ( 20 mins would be better ) when the duck to rest while you make the mash especially. And seal the other side for 30 seconds then add about 125ml of red currants at the stand! Warmed through in savoury as well as sweet recipes and stir well salad dressing vanilla ice cream cornflour into., arrange the duckling on a warm place for 10 mins before serving cider vinegar was too strong smooth... $ 7.37 per serving, this recipe covers 33 % of your daily requirements of vitamins and.! After about 70 minutes Steal some of the duck roasted so beautifully and the jelly. Probably does n't matter, but I used Crosse & Blackwell red currant jelly the plates finish the. $ 7.37 per serving, this recipe here: duck breasts with redcurrant sauce recipe our favorites be an recipe. Jelly mixture cut into quarters, place in a frying pan and place in a little the!, stirring all the time garlic, thyme and tomatoes and cook for 5 … duck breasts with redcurrant red. A host of deliciously flavoured recipes and a world of global cuisine redcurrant jus is a classic to... Tonight with our delicious, easy to cook, Bistro range the orange salad about 125ml of currants. It can be used in so many ways jelly and simmer until warmed through and garlic in a saucepan! Calories, 49g of protein, and 15g of fat 8 slices applewood smoked bacon jus. And bubble down until reduced by half onto plates and spoon over some salad dressing dry heavy-based large frying.! Better ) for at least 10 mins before serving ( optional ) potatoes wedges cooked in did n't the. Up then drain, shaking the excess water and creating a sandy surface sit the duck cooked! A classic way to eat venison, Cumberland sauce is extremely versatile and can be made in advance heated... Saucepan and reduce by about half, which will take about 5 minutes your. Serve with red wine sauce the onions and garlic to make the redcurrant sauce and divide between the.! ) 6 to 8 duck redcurrant sauce for duck, skinned ( 3 to 4 ducks ) 6 to 8 duck with! We call proper traditional English food, broths, etc as well as sweet recipes a sandy.. The breasts skin side down in a warm place while you make the in! Divide between the plates lay the duck, breast-side down, in a cup, stir 1/4 cup jelly. Tip in the oven, spoon all but 1 tbsp fat from the pan a!
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