Blackcurrant With Duck Breast

Recipe By:
Angelina
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[2]
 
submit photo Submit a Photo
  • Yield 4 Servings
  • Level Medium

A roasted duck in a blackcurrent sauce is colourful and wonderful in taste.
 

Ingredients

  • 20 g/3/4 ounces/11/2 tablespoon butter or margarine
  • 2 large duck breasts
  • Salt and freshly ground black pepper
  • 150 ml/1/4 pint / 2/3 cup chicken stock, made with 1/2 stock cube
  • 45 ml/3 tablespoon port
  • 15 ml/1 tablespoon blackcurrant jelly (clear conserve)
  • 15 ml/1 tablespoon cornflour (cornstarch)
  • 15 ml/1 tablespoon water
  • 50 g/2 ounces fresh blackcurrant, removed from their stalks
  • New potatoes and french (green) beans, to serve
  • Add blackcurrant to the sauce
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Heat the butter or margarine in a non-stick frying pan (skillet).
  2. 2. Add the duck, season and fry (sauté) over a fairly high heat for 8 minutes,
  3. 3. Turn the duck over, season again and fry for a further 7 minutes or until just pink in the centre.
  4. 4. Cook a little longer for well-done duck. Remove from the pan and keep warm.
  5. 5. Add the stock, port and redcurrant jelly. Heat, stirring, until the jelly dissolves.
  6. 6. Mix the corn flour with the water and stir in.
  7. 7. Bring to the boil and cook for 2 minutes, stirring.
  8. 8. Taste and re-season if necessary. Stir in the redcurrants.
  9. 9. Cut the duck into thin slices and arrange on four warm plates.
  10. 10. Spoon the sauce over and serve with the new potatoes and French beans.