Hello, all! cranberry or redcurrant jelly, to taste. 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. Season to taste. So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. Lactose-free. For $7.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 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. Peach & redcurrant sour cream ring. 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. Here are a few great wine style choices with your roast duck: Pinot Noir; Gamay (like a Beaujolais) About: I am an amateur cook that loves nothing more than sharing my passion for cooking with other people. All yours for 15 syns if you fancy it extravagant, or 7 if you want it suitable for a difference from your roast. 9 Votes. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Beautiful presentation. Hello, all! 11 ratings 4.8 out of 5 star rating. Ingredients Preparation. How to make the redcurrant and red wine sauce. Cook until sauce thickens slightly and is smooth. 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. Duck Breast with Redcurrant and Port Sauce could be an excellent recipe to try. 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. 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. One serving contains 491 calories, 49g of protein, and 15g of fat. Cinnamon Duck with Redcurrant Sauce. This easy cake is perfect for afternoon tea with friends 55 mins . Roast the duck for 1 to 1 1/2 hours until golden brown and crispy. 2. 3 – To the roasting tin, add the flour and mix well, then add the red wine and red currant jelly and mix thoroughly. Serve with the sauce drizzled over it and some crusty French bread. 2. While the duck is cooking, drain off the excess fat from the pan and toss in the tomatoes, shallots, garlic, and thyme. 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. Serve the duck breast with redcurrant sauce and garnish with white and red currants. Reduce the heat to low and stir in the redcurrant jelly until it melts. Roll the leaves up all together and cut into strips. 200ml fruity red wine, such as Cuveé Chasseur from France; 2 tsp Wilkin & Sons Ltd Tiptree Redcurrant Jelly; 1 tsp Dijon mustard; Method . Gluten-free. We’re talking honest and epic vino, from the best in the business. Serve the duck breast with redcurrant sauce and garnish with white and red currants. While the duck is cooking, drain off the excess fat from the pan and toss in the tomatoes, shallots, garlic, and thyme. Red Currant Sauce 12 ounces red currant jelly 2 tablespoons Dijon mustard 1 teaspoon ground mustard 1 to 2 ounces dry white wine. Stir in the strained orange juice, half the blanched orange rind and the redcurrant jelly. Duck cottage pie (Parmentier de confit de canard) by Rick Stein. Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish. (15 mL) cornstarch mixed with 2 Tbsp. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Sometimes I guess we just have to break the bank a little for the sake of good flavor. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes. 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! So, when you see baskets of red currants at the farm stand or farmers’ market, pick them up and make sauce. 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. Let rest for 5 minutes. Then we had duck breast with rosti and red wine and redcurrant sauce. 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