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

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redcurrant sauce for duck